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Meat By‐product Protein Composition and Functional Properties in Model Systems
Author(s) -
NUCKLES R.O.,
SMITH D.M.,
MERKEL R.A.
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.tb05196.x
Subject(s) - food science , myosin , chemistry , composition (language) , biochemistry , philosophy , linguistics
Composition and functional properties of selected meat by‐products were studied. Mechanically deboned chicken meat (MDCM) and meat by‐products (pork lung lobes, pork liver, beef lung lobes, beef spleen, beef heart) varied in their proximate composition, amount of the three major protein fractions [low ionic strength soluble (LIS), high ionic strength soluble (HIS), insoluble] and collagen content. Cooked batter model system reheat yield was positively correlated with the quantity of HIS proteins and the percentage myosin and actin in the HIS protein fraction. Stress and strain at failure of the cooked batters were inversely correlated to the amount of LIS proteins and positively correlated with the percentage of myosin and actin in the by‐products.