Sols were prepared from comminuted fish (surimi), beef, pork and turkey muscles. Continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature‐controlled Thermal Scanning Rigidity Monitor. Surimi presented major rigidity transitions at 40°. 48° and 65°C; beef at 43°. 56° and 69°C; pork at 44°, 53° and 69°C; and turkey at 50°, 53° and 79°C. All materials exhibited rapid decrease in energy damping (i.e. increase in elasticity) over a short temperature span. Failure testing of gels indicated differences in strength and deformability. SEM micrographs provided an insight into structural features of the gels.
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Montejano et al. (1984) studied this question.
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