Influence of extraction method on rheological properties of myofibrillar proteins from different sources

Abstract

Extraction of myofibrillar protein was performed using three different water solutions in order to obtain different values of pH), from chicken breast and organs (liver and heart). This study investigates the impact of the extraction methods on viscoelastic properties of myofibrillar proteins. Three types of viscoelastic measurement were made. The first was an oscillatory analysis with strain sweep step and a frequency sweep step. Secondly, creep testing was performed with an initial load of 30 Pa. Finally, the products were subjected to heat – induced gelation. The gelation characteristics of myofibrillar proteins are indicative of meat product texture. Defining the performance of myofibrillar proteins during gelation is beneficial in maintaining quality and developing processed meat products and other processes. Rheological properties were measured while heating at 2.0°C/min from 5 to 80 °C. Results have shown better rheological characteristics of myofibrillar protein extracted in a solution of a low pH.