Effect of Incubation of Minced-Hen-Meat Sol on Shear Breaking Load of Minced-Hen-Meat Gel

Abstract

'Setting' of minced-hen-meat sol was utilized to tenderize tough hen meat. When minced-henmeat sol was incubated before heating, gel prepared by heating exhibited such resistance to the teeth as that of pork pressed ham.
After minced-breast-meat sol was incubated at 3, 20, 30, 40, or 80°C, minced-breast-meat gel was prepared by heating at 80°C for 30min. The incubation time necessary for exhibition of maximum shear force value, was shortened when the incubation temperature was raised. Maximum shear force value of gel prepared after incubation at 3°C, was stable for a long incubation time and the value was smaller when incubated at 80°C.
After minced-leg-meat sol was incubated at 3, 20, 30, 40, or 80°C, minced-leg-meat gel was prepared by heating at 80°C for 30min. The incubation time necessary for exhibition of maximum shear force value, was shortened and maximum shear force value was decreased as incubation temperature was higher.
In a word, incubation at 3°C was the best. When minced-breast-meat sol with 0.22% Na₄P₂O710H₂O was incubated before heating, shear force value of minced-breast-meat gel prepared by heating once increased.