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Effect of Some Proteins on the Binding Quality of an Experimental Sausage a
Author(s) -
FUKAZAWA TOSHIYUKI,
HASHIMOTO YOSHIO,
YASUI TSUTOMU
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00403.x
Subject(s) - fibril , myosin , tropomyosin , chemistry , biophysics , electron microscope , collagen fibril , crystallography , food science , biochemistry , biology , optics , physics
Muscle materials were prepared that answered the requirements of the present experiments, as judged by results on the quantities of extracted protein estimated by chemical analysis and the appearance of structure observed by electron microscope. Nevertheless, in the results obtained from the determination of ATPase activity and from superprecipitation, it was clear that the protein involved had not been completely removed from the fibrils. Water‐soluble protein did not appreciably affect the binding quality of sausage. There was a shade of differences between the binding quality of sausage made from intact fibrils, and that of sausage made from actin‐ and tropomyosin‐poor fibrils. In the experimental sausages, binding quality was low when myosin‐poor fibrils were used, and was negligible when “ghost” fibrils were used.