Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels

The effects of heating rates (17, 38 and 85°C/hr) and protein concentration (10, 20, 30, 40, and 50 mg/mL) on gels made of extracted salt‐soluble proteins were evaluated. Gel strength decreased when heating rate was increased. A greater water loss from compressed gels occurred at protein concentrations of 10 and 20 mg/mL than at 30 to 50 mg/mL Protein loss in the expelled water, after compression, was less for the slower heating rates while the total amount of protein in the expelled water increased with increasing protein concentration in the system. SDS gel electrophoresis demonstrated a change in some of the expelled proteins at different heating rates.