DIFFERENTIAL SCANNING CALORIMETRIC STUDIES OF MEAT PROTEIN-ALGINATE MIXTURES

被引：16

作者：

ENSOR, SA ^{[1
]}

SOFOS, JN ^{[1
]}

SCHMIDT, GR ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08005.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Differential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78-degrees-C. Addition of algin/calcium binder or 5-10% connective tissue increased magnitude of the 58-degrees-C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6-degrees-C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67-degrees-C to 58-degrees-C was similar in magnitude to the shift of the 67-68 and 58-degrees-C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products.

引用

页码：175 / &

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