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Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen
Author(s) -
BORCHERT L. L.,
BRISKEY E. J.
Publication year - 1965
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.1365-2621.1965.tb00277.x
Subject(s) - myofibril , sarcoplasm , liquid nitrogen , solubility , muscle protein , chemistry , nitrogen , food science , biochemistry , biophysics , anatomy , biology , organic chemistry , skeletal muscle , endoplasmic reticulum
SUMMARY This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N 2 ) treatment, affects certain physieochemical properties of the musculature. L‐N 2 ‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N 2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.