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Differential Scanning Calorimetric Studies of Meat Protein‐Alginate Mixtures
Author(s) -
ENSOR STUART A.,
SOFOS JOHN N.,
SCHMIDT GLENN R.
Publication year - 1991
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.1365-2621.1991.tb08005.x
Subject(s) - differential scanning calorimetry , connective tissue , myofibril , chemistry , calcium , food science , sarcoplasm , biochemistry , pathology , medicine , physics , organic chemistry , thermodynamics
Differential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78°C. Addition of algin/calcium binder or 5‐10% connective tissue increased magnitude of the 58°C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6°C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67°C to 58°C was similar in magnitude to the shift of the 67‐68 and 58°C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products.