Abstract：Myofibrillar protein (MP) was extracted from chicken breast and mixed with fat substitute (FS). A rheometer was
used to investigate the effects of MP:FS ratio, pH and ionic strength on rheological properties of MP-FS mixtures. One-factorat-
a-time experiments and response surface methodology based on Box-Behnken design were used to analyze the effects of MP:
FS ratio, pH and ionic strength on the storage modulus G＇ . The parameters were ranked in descending order of their effect on G＇
as follows: pH ＞ MP:FS ratio ＞ ionic strength. The best G＇, 153 Pa, was achieved when the MP:FS ratio, pH and ionic strength
were 20:10, 6.0 and 0.6, respectively.
2012, Vol. 26 
