DEVELOPMENT OF A TEST TO PREDICT GELATION PROPERTIES OF RAW TURKEY MUSCLE PROTEINS

被引：5

作者：

FOEGEDING, EA

机构：

[1] North Carolina State Univ, Dept. of Food Science, Raleigh, North Carolina, 27695-7624

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01568.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method for extraction and fractionation of muscle proteins into five fractions based on salt (NaCl) solubility was developed. The influence of protein extractability, solubility, muscle pH and total protein on gelation was investigated. Shear stress (gel strength) and shear strain (gel deformability) at failure of cooked (70°C) comminuted turkey breast gels were correlated with the 10 min protein extract and proteins soluble in 0.30–0.35M NaCl. Shear strain was correlated with muscle pH and shear stress was sensitive to total protein. Meat pH and the extraction/fraction method can be used on raw meat to indicate functional properties related to texture of cooked meat. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：932 / &

共 33 条

[21] SALT-SOLUBLE PROTEINS OF POULTRY MEAT .1. COMPOSITION AND EMULSIFYING CAPACITY [J].