Abstract：Forming of heat-induced gel of salt-soluble protein from muscle was the core processing technology of low-temperature meat products.The quality of products depended on the the quality of gel. The heat-induced gel functional properties of salt soluble proteins treated with spices from beef was studied by determining hardness,springiness,fracturablity ,the WHC of the gel, and SDS—PAGE technique,so this paper in order to provide a theoretical basis for low-temperature beef products .The main research contents were as followed: garlic power improved heat-induced gel properties of salt soluble proteins from beef, garlic power increased the salt-soluble protein solubility,so increased of protein content, found an unknown protein that the molecular weight between 14.3 and 6.5 KDa ; Fresh Ginger deteriorated heat-induced gel properties of salt soluble proteins from beef, reduced protein content, dissolved myosin light chain LC1 and LC2; Chili powder had a certain influence on the gel properties of salt soluble proteins from beef; pepper power had no significant influence.
周佺；蒋爱民；郭善广；万芝力；张献伟；叶慧兰. 四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响[J]. 肉类研究, 2009, 23(10): 39-43.
ZHOU Quan;JIANG Aimin;GUO Shangguang;WAN Zhili;ZHANG Xianwei;YE Huilan. Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef. Meat Research, 2009, 23(10): 39-43.
2009, Vol. 23 
