Premium
Protein Changes Related to Ham Processing Temperatures I. Effect of Time‐Temperature on Amount and Composition of Soluble Proteins
Author(s) -
COHEN EDWARD H.
Publication year - 1966
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.1365-2621.1966.tb01934.x
Subject(s) - fractionation , chemistry , pasteurization , composition (language) , food science , chromatography , chemical composition , electrophoresis , biochemistry , organic chemistry , philosophy , linguistics
SUMMARY Knowledge of protein changes produced by heat is basic to the development of a needed analytical method for determining whether canned meats have been pasteurized at high enough temperatures. Ground cured uncooked ham was heated, with different programming, to temperatures up to 165°F; and the influence of the treatments on the amount and composition of proteins soluble in 0.9% NaCl solution was determined. Rate of heating as well as the temperature reduced the amount of ex‐tractable protein. Fractionation of soluble proteins by disc electrophoresis showed five components to be relatively resistant to heat coagulation. One of these components was identified as an acid phosphatase.