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Functional and Biochemical Changes in Deboned Turkey due to Frozen Storage and Lipid Oxidation
Author(s) -
SMITH D. M.
Publication year - 1987
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.1365-2621.1987.tb13965.x
Subject(s) - myofibril , lipid oxidation , chemistry , thiobarbituric acid , food science , matrix (chemical analysis) , microstructure , biochemistry , chromatography , lipid peroxidation , enzyme , antioxidant , crystallography
The effect of frozen storage and lipid oxidation on protein functional and biochemical properties of mechanically deboned and hand deboned turkey meat was investigated. Turkey meat was evaluated by the 2‐thiobarbituric acid test and cook yield. Isolated turkey myofibrils were analyzed for solubility, ATPase activity, gel strength, and gel microstructure. Frozen storage caused protein insolubilization and changes in the biochemical and functional properties in all treatments. Antioxidants prevented some of the biochemical and functional changes in the meat. Myofibril gel microstructure changed from a continuous filamentous matrix to a globular matrix with decreased waterholding capacity during frozen storage of the turkey meat.