1994 Volume 41 Issue 2 Pages 87-93
Deboned chicken meat paste (DCMP) has been used as a material for making sausage to date. The gel-formation ability of DCMP, however, greatly varies among the commercial products depending on their manufacturers. In order to investigatethepropertiesofDCMP, the moisturecontent, percentage of proteins and lipids, and pH value were examined. The effects of heating temperature and time on the gel-formation of DCMP were also investigated. (1) Among the five kinds of DCMP, large differences in several components, particularly the protein and lipid contents, were recognized. (2) The gel-formation ability of DCMP was proportional to the amount of salt soluble protein. DCMP which contained a large amount of salt soluble protein was able to form a strong gel. The heating-gel of DCMP showed the highest jelly strength at around 60°C. (3) Analysis of the heating-gel by SDS-PAGE revealed that the myosin heavy chain (MHC) exhibited characteristic behavior. That is, it did not change until at 40°C, but then decreased at 50°C and then a little increased at 60°C when compared to that of 50°C. Particularly at 60°C, a cross-linking reaction of MHC was observed.
