Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin

Abstract

AbstractBACKGROUNDMyosin is the most important component of myofibrillar protein, with excellent gelling properties. To date, heating treatment remains the mainstream method for forming gel in meat products, and it has the most extensive application in the field of meat industry. However, at present, there are few reports on the effects of heating rates on myosin self‐assembly and aggregation behavior during heating treatment.RESULTSThe present study aimed to investigate the effects of different heating rates (1, 2, 3 and 5 °C min−1) on the self‐assembly behavior, physicochemical, structural and gelling properties of myosin. At the lowest heating rate of 1 °C min−1, the myosin gel had a dense microstructure, the highest elastic modulus (G′) and water holding capacity compared to higher heating rates (2, 3 and 5 °C min−1). At higher temperatures (40, 45 °C), the surface hydrophobicity, turbidity, particle size distribution and self‐assembly behavior of myosin in pre‐gelling solutions showed that myosin had sufficient time to denature, underwent full structure unfolding before aggregation at the heating rate of 1°C min−1, and formed regular and homogeneous spherical aggregates. Therefore, the myosin gel also had a better three‐dimensional network.CONCLUSIONThe heating rates had an important effect on the quality of myosin gels, and had theoretical implications for improving the quality of meat gel products. © 2023 Society of Chemical Industry.