Thermal stability and texture of emulsions from pre- and post-rigor chicken muscles.

Rathina Raj, K. and Modi, V. K. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Thermal stability and texture of emulsions from pre- and post-rigor chicken muscles. Journal of Food Science and Technology, 36 (6). 527-529, 19 ref.. ISSN 0022-1155

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Abstract

Comparative characteristics such as composition, pH and water holding capacity (WHC) of meat, and thermal stability and texture of thermally set emulsions from pre- and post rigor breast and thigh meat from broiler and layer chickens were studied. Protein and water contents were higher (P < 0.05) and fat content lower (P < 0.05 for thigh and P > 0.05 for breast meat) in meat from broiler chickens than those from layer chickens. Higher pH or pre rigor meat was associated with higher (P < 0.05) WHC compared to post rigor meat from both broiler and layer birds. Emulsions from pre rigor breast and post rigor thigh meat were distinctly (P < 0.05) more stable compared with those from post rigor breast and pre rigor thigh meat from both broiler and layer birds. Emulsions from layer meat showed higher textural quality (firmness and gumminess) (P < 0.05 for breast and P < 0.05 for thigh meat) than meat from broiler chickens.

Item Type:	Article
Uncontrolled Keywords:	CHICKEN-MEAT; EMULSIONS-; FIRMNESS-; PHYSICAL-PROPERTIES; THERMOPHYSICAL-PROPERTIES; PHYSICOCHEMICAL-PROPERTIES; RIGOR-MORTIS; THERMAL-STABILITY
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology Technology Transfer and Business Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2012 07:15
Last Modified:	16 Feb 2012 07:15
URI:	http://ir.cftri.res.in/id/eprint/7702

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