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THE INFLUENCE OF MICROWAVE HEATING ON THE TEXTURAL PROPERTIES OF MEAT AND COLLAGEN SOLUBILIZATION 1
Author(s) -
ZAYAS JOSEPH F.,
NAEWBANIJ JOYCELYN O.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00019.x
Subject(s) - solubilization , hydroxyproline , solubility , chemistry , moisture , microwave heating , microwave , boiling , food science , chromatography , materials science , biochemistry , organic chemistry , physics , quantum mechanics
Quality characteristics, textural properties, and solubility of collagen were determined for two different methods of heating, duration of heating, and end temperature of the product. Properties of connective tissue and collagen solubilization were studied by determining shear cohesiveness, shear firmness and hydroxyproline solubilized. The microwave heating of meat samples solubilized more collagen than did the conventional method of heating. The data showed significant variations among the samples for percent hydroxyproline solubilized by microwave heating. Differences in shear cohesiveness and firmness were established for microwave and conventionally heated samples. Water holding capacity and moisture content of meat heated by microwave were similar to those heated by boiling.