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Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation
Author(s) -
James J.M.,
DeWitt C.A. Mireles
Publication year - 2004
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.1365-2621.2004.tb10991.x
Subject(s) - salt (chemistry) , isoelectric point , chemistry , solubilization , isoelectric focusing , chromatography , precipitation , water holding capacity , yield (engineering) , food science , biochemistry , organic chemistry , materials science , metallurgy , physics , meteorology , enzyme
Beef heart (BH), a low water binding meat, was treated by acid‐solubilization isoelectric‐precipita‐tion (SIP), and functional and textural properties were compared with untreated BH and BH treated by a surimi‐type process. The effect of salt, 0% or 2% NaCl, on gel attributes was also evaluated. Acid‐SIP BH without salt exhibited higher gel attributes (water‐holding capacity, cook yield, texture profile analysis) than untreated BH or surimi BH without salt. In addition, acid‐SIP BH without salt had gel attributes that were superior to untreated BH with salt and comparable to surimi BH with salt. Acid‐SIP produced a protein with enhanced gel‐forming ability without the aid of salt.