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Retort Stability of Freeze‐Texturized, Alkali‐Extracted Chicken Protein
Author(s) -
LAWRENCE R. A.,
JELEN P.
Publication year - 1986
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.1365-2621.1986.tb13134.x
Subject(s) - retort , chemistry , alkali metal , brine , heat stability , shear force , food science , chromatography , materials science , organic chemistry , composite material
Chicken protein was extracted by alkali from bone residues of mechanical separation (“deboning”). Acid precipitated‘coagula were freeze‐texturized, heat‐set and tested for structural stability upon retorting in 2% NaCl brine at 121°C for 10–60 min. Although Instron peak force from a Lee‐Kramer shear cell decreased with longer retort times, the textural integrity of the products was not affected. Products frozen at ‐ 10°C showed similar or greater reduction in the peak force than materials texturized at ‐ 25°C. Coagula precipitated from the alkali extracts at pH 5.5 showed higher total solids, higher peak force, and less pronounced effect of freezing rates than those precipitated at either pH 6.5 or pH 4.8.