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Changes in the free ‐NH 2 , free ‐CO 2 H and titratable acidity of meat proteins
Author(s) -
MADOVI P. B.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00943.x
Subject(s) - titratable acid , chemistry , titration , food science , free water , longissimus dorsi , proteolysis , chromatography , biochemistry , inorganic chemistry , enzyme , environmental engineering , engineering
Summary The 2, 4, 6‐trinitrobenzene sulphonic acid (TNBS) spectrophotometric assay and formol titration were used to measure changes in free ‐NH 2 and free ‐CO 2 H respectively, in meat proteins dissolved in 3% sodium dodecyl sulphate (SDS). Changes in the titratable acidity of the meats was also determined. The free ‐NH 2 groups were found to decrease markedly with cooking while ‐CO 2 H remained relatively constant. Intermediate moisture beef ( Longissimus dorsi ) processed and stored at 38°C showed the free groups increasing for up to 8 weeks' storage due to proteolysis, followed later by a sharp fall due to cross‐linking. But titratable acidity of the IM beef samples continued to rise with storage.