Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

Figures & data

Figure 1. Effects of setting temperatures on whiteness and color of the mixture gels composed of fish and chicken meat.

Note: a. Results are presented as mean ± standard deviations.b. Different lowercase letters (a-c) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-C) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Figure 2. Effects of setting temperatures on gel strength of the mixture gels composed of fish and chicken meat.

Note: a. Results are presented as mean ± standard deviations.b. Different lowercase letters (a-b) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-C) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Table 1. Effects of setting temperatures on texture properties of the mixture gels composed of fish and chicken meat.

		Temperature (°C)
Textural properties	Samples	30	35	40	45	50
Hardness (g)	Fish	316.00 ± 76.41Aa	319.50 ± 46.88Aa	394.25 ± 54.03Aa	363.00 ± 18.96Aa	342.50 ± 21.13Aa
	Mixture	364.50 ± 37.08Aa	390.25 ± 63.14ABa	413.00 ± 33.81Aa	446.00 ± 79.11ABa	371.00 ± 31.57Aa
	Chicken	371.25 ± 41.02Aa	418.50 ± 26.99Bab	457.00 ± 36.72Ab	495.75 ± 79.95Bb	500.50 ± 66.83Bb
Cohesiveness	Fish	0.85 ± 0.01Aa	0.86 ± 0.01Aa	0.86 ± 0.03Aa	0.85 ± 0.03Aa	0.83 ± 0.03Aa
	Mixture	0.85 ± 0.03Aab	0.84 ± 0.03Aa	0.86 ± 0.02Aab	0.88 ± 0.01Ab	0.85 ± 0.03ABab
	Chicken	0.89 ± 0.01Bc	0.86 ± 0.01Aab	0.85 ± 0.02Aa	0.86 ± 0.02Aab	0.88 ± 0.02Bbc
Springiness (mm)	Fish	2.47 ± 0.17Aa	2.47 ± 0.24Aa	2.65 ± 0.11Aa	2.63 ± 0.07Aa	2.55 ± 0.05Aa
	Mixture	2.60 ± 0.11ABab	2.58 ± 0.02ABa	2.67 ± 0.12Aab	2.74 ± 0.04Bb	2.67 ± 0.10Bab
	Chicken	2.74 ± 0.06Ba	2.75 ± 0.03Ba	2.70 ± 0.09Aa	2.73 ± 0.04Ba	2.76 ± 0.04Ba
Gumminess (g)	Fish	271.50 ± 67.71Aa	278.25 ± 45.55Aa	329.50 ± 49.71Aa	318.00 ± 16.57Aa	291.75 ± 16.64Aa
	Mixture	309.75 ± 25.38Aa	333.75 ± 52.02ABab	339.25 ± 32.50ABab	386.25 ± 53.72ABb	335.25 ± 9.36Aab
	Chicken	329.25 ± 34.71Aa	364.25 ± 23.13Bab	397.50 ± 24.20Bbc	434.75 ± 58.19Bc	431.25 ± 58.55Bbc
Chewiness (mJ)	Fish	6.88 ± 2.09Aa	6.98 ± 1.87Aa	8.60 ± 1.63Aa	7.08 ± 2.41Aa	7.20 ± 0.74Aa
	Mixture	7.88 ± 0.45Aa	7.65 ± 1.25Aa	9.43 ± 1.45Aab	10.33 ± 1.39Bb	8.75 ± 0.52Aab
	Chicken	8.83 ± 1.00Aa	10.20 ± 0.64Bab	10.28 ± 0.43Aab	11.75 ± 1.82Bb	11.10 ± 2.00Bb

Note: a. Results are presented as mean ± standard deviations.

b. Different lowercase letters (a-c) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-B) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Table 2. Effect of setting temperatures on the water distribution of the mixture gels composed of fish and chicken meat.

	Bound moisture (%)			Immobilized water (%)			Free water (%)
Temperature (°C)	Fish	Mixture	Chicken	Fish	Mixture	Chicken	Fish	Mixture	Chicken
30	1.50 ± 0.29Bb	1.01 ± 0.34Aab	0.72 ± 0.24Aa	89.48 ± 1.19Aab	89.77 ± 0.34Ab	90.95 ± 0.02Aab	8.07 ± 1.87Aab	8.75 ± 0.78Aa	7.59 ± 0.88Aa
35	1.00 ± 0.02Aab	1.04 ± 0.27Aab	1.07 ± 0.21Aa	91.46 ± 1.12Bc	89.86 ± 0.79Ab	88.79 ± 0.91Aa	7.94 ± 0.40Aa	9.10 ± 0.75Ba	10.15 ± 0.99Bb
40	1.47 ± 0.37Bb	1.16 ± 0.19ABb	0.78 ± 0.27Aa	90.93 ± 0.63Abc	90.43 ± 0.58Ab	90.46 ± 1.99Aab	7.60 ± 0.61Aab	8.41 ± 0.76Aa	8.76 ± 1.73Aab
45	0.92 ± 0.05Aa	0.99 ± 0.09Aab	0.84 ± 0.36Aa	88.98 ± 1.04Aa	89.43 ± 0.38Ab	91.87 ± 1.27Bb	10.01 ± 1.0B8b	9.37 ± 0.06Ba	7.45 ± 1.18Aa
50	1.23 ± 0.36Bab	0.74 ± 0.12Aa	0.68 ± 0.18Aa	89.20 ± 1.58Aab	87.16 ± 2.88Aa	89.78 ± 0.39Aab	9.56 ± 1.83Aab	12.10 ± 2.77Bb	9.54 ± 0.31Ab

Note: a. Results are presented as mean ± standard deviations.

b. Different lowercase letters (a-c) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-B) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Table 3. Effects of setting temperatures on soluble protein of the mixture gels composed of fish and chicken meat.

	Ionic bonds (%)			Hydrogen bonds (%)			Hydrophobic interactions (%)
Temperature (°C)	Fish	Mixture	Chicken	Fish	Mixture	Chicken	Fish	Mixture	Chicken
30	10.16 ± 0.68Bab	9.80 ± 0.27Bbc	3.56 ± 0.57Aa	7.74 ± 1.80ABb	9.88 ± 1.42Bb	7.48 ± 0.41Ab	83.13 ± 3.64Bab	73.14 ± 4.24Aa	85.83 ± 1.64Ba
35	9.22 ± 2.75Ba	9.07 ± 1.87Bab	3.54 ± 0.26Aa	6.16 ± 0.89Ab	9.46 ± 0.45Bb	6.25 ± 0.29Aa	84.25 ± 6.28ABab	79.63 ± 2.42Abc	86.85 ± 0.83Ba
40	12.39 ± 1.79Cab	7.91 ± 0.59Ba	5.00 ± 0.56Ab	4.57 ± 0.62Aa	6.12 ± 1.10Aa	6.24 ± 1.53Aa	87.59 ± 8.43Ab	81.89 ± 2.71Ac	87.71 ± 1.69Aa
45	13.85 ± 3.49Bb	10.84 ± 0.93Bc	5.26 ± 0.68Ab	6.20 ± 0.86Ab	9.24 ± 0.71Bb	6.11 ± 0.39Aa	81.52 ± 1.80Bab	75.55 ± 0.89Aab	88.13 ± 3.40Ca
50	11.30 ± 1.91Bab	10.85 ± 0.71Bc	5.34 ± 0.52Ab	6.38 ± 0.09Ab	10.73 ± 1.81Bb	5.69 ± 0.36Aa	76.99 ± 2.72Aa	73.83 ± 4.85Aa	88.06 ± 1.92Ba

Note: a. Results are presented as mean ± standard deviations.

b. Different lowercase letters (a-c) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-C) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Figure 3. Effects of setting temperatures on SH group of the mixture gels composed of fish and chicken meat.

Note: a. Results are presented as mean ± standard deviations.b. Different lowercase letters (a-b) in the same species indicate significant differences across heating treatments (P < 0.05). Different capital letters (A-C) indicate significant differences among fish, chicken, and mixture samples at the same treatment (P < 0.05).

Figure 4. Effects of setting temperatures on SDS-PAGE pattern of the mixture gels composed of fish and chicken meat.

MHC - myosin heavy chain, A1- actin.a,b and c, electrophoresis diagram of gels from sliver carp, mixture and chicken gel with addition of DTT, respectively; d,e and f, electrophoresis diagram of gels from sliver carp meat, blended meat and chicken meat without addition of DTT, respectively.