2001 Volume 52 Issue 8 Pages 699-708
When white sauce, water and chicken meat are packed in a plastic film bag and heated at 90°C, sauce separation is induced by proteins released from the chicken meat. This sauce separation could be prevented by heating at 75°C, although the amount of protein released from the chicken meat during heating at 75°C hardly differed from that released when heated at 90°C. A thermograph of the chicken extract including soluble muscle proteins obtained by differential scanning calorimetry suggested that the extrapolated final temperature (Tf) of heat denaturation was about 85°C. This indicates that denaturation of the soluble muscle proteins was in progress at 75°C. An analysis by sodium dodecyl sulfate (SDS) -polyacrylamide gel electrophoresis (PAGE) and the results of measuring storage and loss moduli for aggregates of the chicken extract obtained by heating at 75°C and 90°C indicated that protein polymers in the chicken extract that had been formed by heating at 90°C were larger and more rigid than those formed at 75°C. These results suggest that polymers formed with a large and firm structure by the protein released from chicken meat during 90°C heating participated in the sauce separation.
