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Functional Properties of Enzymatically Modified Beef Heart Protein
Author(s) -
SMITH DENISE M.,
BREKKE CLARK J.
Publication year - 1984
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.1365-2621.1984.tb12836.x
Subject(s) - myofibril , chemistry , food science , salt (chemistry) , enzyme , biochemistry , organic chemistry
The effect of enzymatic modification on beef heart protein functionality was examined in model system and frankfurter experiments. Modification of heart myofibrils with ficin was effective in improving protein solubility and emulsification capacity compared to controls. Incorporation of enzyme‐modified heart into a meat model system composed of 30% beef heart and 70% beef skeletal meat resulted in improved cooked yields which were equal to controls made with 100% skeletal meat, in both no‐salt and 3% salt formulations. Normal (2%) and low (0.5%) salt frankfurters made with 30% enzyme‐modified beef heart had significantly greater smokehouse yields and consumer cooked yields than frankfurters made with 30% unmodified heart.