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Properties of salt‐extractable proteins of broiler meat
Author(s) -
McCready S. T.,
Cunningham F. E.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220613
Subject(s) - broiler , chemistry , food science , salt (chemistry) , white meat , chromatography
De‐boned and homogenised light and dark meat of broilers was used to investigate the emulsification properties of meat and the chromatographic and electrophoretic characteristics of the salt‐extractable proteins. The pH of broiler dark meal (6·5) was higher than that of light meat (5·9). Emulsifying capacity of light meat was less than that of dark meat even though in every case the amount of total protein and salt‐soluble protein was significantly higher for the light meat. It is suggested that the greater pH of dark meat may alter or intensify certain salt‐extractable fractions which are closely related to emulsifying properties. Electrophoresis of salt‐extractable proteins from dark and light broiler meat revealed 9 and 10 zones, respectively. Slight differences were visible between light and dark meat patterns; fractions III‐X may be associated with differences in emulsifying capacity of light and dark meat. Chromatographic analysis of salt‐extractable proteins from light and dark broiler meat resulted in twelve distinct zones. Peak heights of zones VIII‐XI are considerably greater in the dark meat samples. These fractions, possibly associated with actin, are related to the greater emulsifying capacity of the dark meat extracts.