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Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins
Author(s) -
FOEGEDING E. ALLEN
Publication year - 1990
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.1365-2621.1990.tb01568.x
Subject(s) - solubility , fractionation , chemistry , extraction (chemistry) , chromatography , raw material , strain (injury) , salt (chemistry) , muscle protein , fraction (chemistry) , shear stress , protein purification , food science , materials science , composite material , biology , skeletal muscle , anatomy , organic chemistry
A method for extraction and fractionation of muscle proteins into five fractions based on salt (NaCl) solubility was developed. The influence of protein extractability, solubility, muscle pH and total protein on gelation was investigated. Shear stress (gel strength) and shear strain (gel deformability) at failure of cooked (70°C) comminuted turkey breast gels were correlated with the 10 min protein extract and proteins soluble in 0.30–0.35M NaCl. Shear strain was correlated with muscle pH and shear stress was sensitive to total protein. Meat pH and the extraction/fraction method can be used on raw meat to indicate functional properties related to texture of cooked meat.