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Gelation property of salt soluble protein of turkey muscle as related to pH *
Author(s) -
ANGEL S.,
WEINBERG Z. G.
Publication year - 1981
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.1365-2621.1981.tb01849.x
Subject(s) - palatability , salt (chemistry) , chemistry , food science , organic chemistry
Summary The gelation property of the salt soluble proteins of turkey breast and thigh plus drumstick were compared, and the proteins of the latter were found to have greater gelation capacity. The experiments were repeated on three separate occasions during which the pH level of the breast muscle was found to range from 5.8 to 5.95 while that of the leg meat ranged from 6.0 to 6.8. It is concluded that the different gelation capacities which are apparently related to the initial pH level in the breast and leg meats, could affect palatability and should be taken into account in the development of turkey products.