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Extraction of Protein from Slurries of Unfrozen and Frozen/Thawed Dark, Ground Turkey Meat and Skin with Selected Potassium and Sodium Salts
Author(s) -
KING A. J.,
EARL L. A.
Publication year - 1988
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.1365-2621.1988.tb09259.x
Subject(s) - chemistry , sodium , slurry , polyphosphate , potassium , pyrophosphate , chromatography , extraction (chemistry) , electrophoresis , food science , biochemistry , phosphate , enzyme , organic chemistry , materials science , composite material
Patty formulations were made from dark, ground turkey meat, skin and selected sodium and potassium salts. Slurries made from unfrozen and frozen/thawed formulations were analyzed for pH and sediment. Supernatant from slurries was analyzed for protein and electrophoretic components. Sediment from extracts generally increased as pH increased for both storage conditions. No association between pH and protein in the supernatant of slurries was observed. Neutral and alkaline polyphosphates combined with NaCl extracted (P < 0.05) more protein than other combinations of salts. Patterns on sodium dodecyl sulfate polyacrylamide gels showed that sodium pyrophosphate‐glassy sodium polyphosphate (0.5%) extracted 9 protein bands while NaCl (2.0%) extracted 13 protein bands.