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EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 2. Turkey Muscle
Author(s) -
HUBER C. S.,
HARRINGTON R. B.,
STADELMAN W. J.
Publication year - 1970
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.1365-2621.1970.tb12145.x
Subject(s) - liquid nitrogen , congelation , freeze drying , chemistry , sarcoplasm , solubility , chromatography , food science , biochemistry , endoplasmic reticulum , organic chemistry , physics , thermodynamics
SUMMARY Effect of freezing rate on the soluble proteins of frozen and freeze‐dried turkey breast muscle was investigated. Both raw and cooked muscles were frozen and freeze dried. Samples were frozen in liquid nitrogen and in a plate freezer at −10°C. The total soluble proteins and the sarcoplasmic proteins were extracted from frozen and freeze‐dried muscle. Greater solubility was observed at the slower freezing rate (−10°C). Freeze‐dried raw muscle had greater solubility than the frozen control. No differences were observed between frozen and freeze‐dried cooked muscle.