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CHANGES IN VARIOUS PROTEIN PROPERTIES OF PORK MUSCLE DURING THE SMOKING PROCESS
Author(s) -
RANDALL C. J.,
BRATZLER L. 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.tb12149.x
Subject(s) - chemistry , myofibril , food science , longissimus dorsi , nitrogen , amino acid , fraction (chemistry) , muscle protein , biochemistry , chromatography , organic chemistry , biology , skeletal muscle , anatomy
SUMMARY Changes in the PH, free sulfhydryl groups, amino nitrogen content and total free amino acids of untreated, heated and heated and smoked pork longissimus dorsi muscle samples were investigated. This study demonstrated that heating and heating and smoking caused changes in the pH, free sulfhydryl and amino nitrogen content of pork samples. An interesting observation was the increase in the myofibrillar protein nitrogen fraction, pH and free sulfhydryl groups of the heated samples, and the decrease of these values in the heated and smoked samples. Results of this study indicated that smoke constituents react with the functional groups of meat proteins.