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The effect of irradiation on technological properties and protein solubility of broiler chicken meat
Author(s) -
Zabielski Jan,
Kijowski Jacek,
Fiszer Włodzimierz,
Niewiarowicz Adam
Publication year - 1984
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.2740350612
Subject(s) - broiler , chemistry , solubility , myofibril , irradiation , sarcoplasm , fraction (chemistry) , phosphate , phosphate buffered saline , chromatography , myosin , food science , chicken breast , biochemistry , physics , organic chemistry , endoplasmic reticulum , nuclear physics
During investigations on the effects of irradiation of chicken meat it was found that a 5 kGy dose of gamma 60 Co radiation brings about a statistically significant ( P <0.05) increase in free water content, and fall in water holding capacity and water retention capacity, in breast muscles of broiler chickens. The cause of deterioration of hydration properties in meat is a decrease in solubility of the protein fractions after irradiation. The relative protein extractability Y (in 0.1 M phosphate buffer+1.1 M KI) fell in a linear manner with increase in the radiation dose D according to the equation Y =98.494–0.838 D. The changes in sarcoplasmic fraction extractability Y in 0.03 M phosphate buffer are described by the equation Y =101.615–0.515 D , and those of myofibrillar fraction by Y =100.377–1.628 D. Electrophoresis of the protein fraction (soluble in phosphate buffer+1.1 M KI) on polyacrylamide gel (with SDS) indicated that the lowest extractability, as compared with untreated samples, was shown by myosin. Other protein solubilities were only slightly altered by the 5 and 10 kGy doses.