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FUNCTIONAL AND BICHEMICAL CHANGES IN DEBONED TURKEY DUE TO FROZEN STORAGE AND LIPID OXIDATION.

Author(s) : SMITH D. M.

Type of article: Article

Summary

THE EFFECT OF FROZEN STORAGE AND LIPID OXIDATION ON PROTEIN FUNCTIONAL AND BIOCHEMICAL PROPERTIES OF MECHANICALLY DEBONED AND HAND DEBONED TURKEY MEAT WAS INVESTIGATED. ISOLATED TURKEY MYOFIBRILS WERE ANALYZED FOR SOLUBILITY, ATPASE ACTIVITY, GEL STRENGTH, AND GEL MICROSTRUCTURE. FROZEN STORAGE CAUSED PROTEIN INSOLUBILIZATION AND CHANGES IN THE BIOCHEMICAL AND FUNCTIONAL PROPERTIES IN ALL TREATMENTS. ANTIOXIDANTS PREVENTED SOME OF THE BIOCHEMICAL AND FUNCTIONAL CHANGES IN THE MEAT.

Details

  • Original title: FUNCTIONAL AND BICHEMICAL CHANGES IN DEBONED TURKEY DUE TO FROZEN STORAGE AND LIPID OXIDATION.
  • Record ID : 1988-1506
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 1; 1987.01-02; 22-27; 4 fig.; 4 tabl.; 52 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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