Food Structure

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.


Coagulated protein obtained by alkali extraction and acid precipitation from the bone containing residues discarded after mechanical separation of chicken was textured by freezing in semi-infinite cylinders followed by heat-setting in a microwave oven. Macrophotography was used to illustrate textural differences resulting from pH variations (4.5-6.0) in the precipitated protein, and changes in the ambient temperature used for freezing (-5°C to -32°C). Well identified, permanent fibres were fanned by the process under all conditions studied. The thickness of the fibres decreased and their radial orientation increased with increasing pH and decreasing ambient temperature of freezing. Cross-linkages between parallel fibres of the main fibre structure were observed primarily as a function of pH, high pH samples showing the highest tendency for formation of these cross-links.

Included in

Food Science Commons