Abstract
The effect of emulsified lipids on broiler myofibril gelation was determined by measuring the strength and water-holding ability of gels made from composite myofibrils and lipids. White (breast) and red (leg) myofibrils were prepared from four randomized batches (replicates) of broilers. Myofibrils were suspended in .6 M NaCl, pH 6.0 and mixed with four types of emulsions (canola oil, safflower oil, lard, and milk fat) each at 0, 2, 5, 7.5, or 10% fat levels. Gels were induced by heating the mixtures from 10 to 70 C. Breast myofibril gel strength increased significantly (P < .05) upon addition of ≥ 5% milk fat or 10% lard, but were changed very little (P > .05) by vegetable oils. Addition of ≥ 5% fats or oils significantly reinforced leg myofibril gels, with fats generally showing a greater (P < .05) effect than oils. Incorporation of ≥ 5% fats or oils significantly improved the water-holding ability of gels but did not alter the composition of uncoagulated proteins in the gel matrix. These results suggest that reinforcement of the protein gel networks by fat globules was influenced by the physical state of emulsion and the muscle fiber type and that improved water-holding was most relevant to the lipid content in gels.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
