Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

• The effect of gamma irradiation on salt-soluble meat proteins was investigated.
• Gelling properties of salt-soluble protein affected by gamma irradiation.
• Gamma irradiation of meat products provides a basic resource processing technology.

The technological effects of gamma irradiation (0, 3, 7, and 10 kGy) on chicken salt-soluble meat proteins in a model system were investigated. There were no significant differences in protein, fat, and ash content, and sarcoplasmic protein solubility among all samples. The samples with increasing gamma irradiation levels had higher pH, lightness, yellowness, and apparent viscosity, whereas moisture content, water holding capacity, redness, myofibrillar protein solubility, total protein solubility, hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in the unirradiated control. The result from meat products using gamma irradiation was intended to provide a basic resource processing technology.