Premium
The Effect of Storage at Elevated Temperature on Some Proteins of Freeze‐Dried Beef a
Author(s) -
COLE L. J. N.
Publication year - 1962
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.1365-2621.1962.tb00073.x
Subject(s) - chemistry , denaturation (fissile materials) , moisture , longissimus dorsi , oxygen , salting , food science , scavenger , congelation , frost (temperature) , biochemistry , zoology , chromatography , antioxidant , nuclear chemistry , biology , organic chemistry , physics , geomorphology , geology , thermodynamics
SUMMARY In an attempt to determine the effect of oxygen and elevated temperature on freeze‐dried beef in a moisture‐free atmosphere, two series of storage experiments were conducted on freeze‐dried beef slices. In one longissimus dorsi muscle, and in the other semitendinosus, was packaged under commercially feasible conditions where the residual gas contained 2.5 ± 0.5% oxygen and no atmospheric moisture. An in‐can desiccant, calcium oxide (CaO), and an oxygen scavenger, Oxyban (glucose oxidase), were added in some instances, and the cans were stored up to 6 months at 100°F. In each series there was marked loss in extractability of actomyosin, and in activity of actomyosin ATPase after 1 month, but only a 40% loss of sarcoplasmic proteins. The residual aldolase activity decreased progressively to 8% at 6 months, whereas the residual water‐soluble proteins decreased progressively only to 56%. There was a marked difference between the two series in percent rehydration at 6 mouths: 81.1 in one, and only 26 in the second. Electrophoresis of the sarcoplasmic proteins showed gross denaturation after 1 month at 100°F.