Effects of different setting temperatures (40–70 °C) on properties of goat meat gels after heating at 90 °C were investigated. Setting at 60 °C with subsequent heating at 90 °C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p < 0.05). The highest TCA-soluble peptide content was found in gel set at 70 °C (p < 0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, a∗ and b∗-values of gels generally increased, while L∗-values decreased (p < 0.05). Gel set at 60 °C had highest hardness, gumminess and chewiness (p < 0.05). Gel set at 60 °C had the most compact network with immense connectivity of protein strands. Gels set at 40–60 °C had higher texture and overall likeness scores, compared to the control (p < 0.05). Prior setting at 60 °C was recommended for making the good quality goat meat gel.

研究了在90°C加热后，不同设定温度（40–70°C）对山羊肉凝胶性能的影响。设定在60°C，随后在90°C加热，产生的凝胶具有最高的断裂力，同时可表达的水分含量最低（p <0.05）。在70°C的凝胶中发现最高的TCA可溶肽含量（p <0.05）。当设定温度升高时，肌球蛋白重链带强度略有下降。随着设定温度的升高，凝胶的a ∗和b ∗-值通常会增加，而L ∗-值降低（p <0.05）。设定在60°C的凝胶具有最高的硬度，胶粘性和耐嚼性（p <0.05）。设定在60°C的凝胶具有最紧密的网络，并具有巨大的蛋白质链连接性。与对照相比，设定在40–60°C的凝胶具有更高的质地和总体相似度评分（p <0.05）。建议先设定在60°C，以制备高质量的山羊肉凝胶。