Characteristics and properties of goat meat gels as affected by setting temperatures

Abstract

Effects of different setting temperatures (40–70 °C) on properties of goat meat gels after heating at 90 °C were investigated. Setting at 60 °C with subsequent heating at 90 °C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p < 0.05). The highest TCA-soluble peptide content was found in gel set at 70 °C (p < 0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, a∗ and b∗-values of gels generally increased, while L∗-values decreased (p < 0.05). Gel set at 60 °C had highest hardness, gumminess and chewiness (p < 0.05). Gel set at 60 °C had the most compact network with immense connectivity of protein strands. Gels set at 40–60 °C had higher texture and overall likeness scores, compared to the control (p < 0.05). Prior setting at 60 °C was recommended for making the good quality goat meat gel.