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RECOVERY OF MEAT PROTEIN FROM ALKALINE EXTRACTS OF BEEF BONES
Author(s) -
JELEN P.,
EARLE M.,
EDWARDSON W.
Publication year - 1979
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.1365-2621.1979.tb03781.x
Subject(s) - chemistry , food science , coagulation , flavor , moisture , texture (cosmology) , aqueous solution , soy protein , chromatography , organic chemistry , psychology , artificial intelligence , psychiatry , computer science , image (mathematics)
Coagulation of protein from aqueous alkaline meat extracts by acidification, heating, and freezing‐thawing, was studied between pH 7.0 and 4.5. Protein recovery in excess of 90% was possible by heating momentarily to 80°C or higher at pH 5.0‐6.0, but the coagulum was gritty and uncohesive. Lower yields were obtained by mild heating to 60°C, acid coagulation at pH 5.0 and 5.5, and by rapid freezing to ‐30°C and thawing of the pH‐adjusted extracts. The unheated coagula were cohesive and had good binding properties as determined by texture and sensory tests. Freezing‐thawing at pH 6.0 produced a highly structured material. All coagula contained typically 85‐87% moisture, lo‐12% protein, and less than 0.4% ash. Loss of flavor was the main sensory defect noticed after heating.