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MYOSIN CROSS-LINKING IN FREEZE-DRIED MEAT.

Author(s) : KIM H. J., LOVERIDGE V. A., TAUB I. A.

Type of article: Article

Summary

THE EXTRACTABILITY OF PROTEINS DECREASES UPON HEATING AND THE LOSS OF SOLUBILITY OF MYOSIN IS EVIDENT. TREATING THE FREEZE-DRIED MEAT WITH N-ALPHA-ACETYL-L-LYSINE OR L-LYSINE-HCL PREVENTS THIS LOSS. THE DECREASE IN EXTRACTABILITY OF MYOSIN IS ACCOMPANIED BY THE DEVELOPMENT OF BROWN COLOR. THE CROSS-LINKING IS ATTRIBUTED TO A MAILLARD-TYPE REACTION AND IS SUGGESTED TO BE RESPONSIBLE FOR TEXTURAL CHANGES IN FREEZE-DRIED MEAT. TREATING THE MEAT WITH HYDROLYZED VEGETABLE PROTEIN IS PROPOSED AS A PRACTICAL METHOD OF PREVENTING SUCH CROSS-LINKING IN FREEZE-DRIED MEAT.

Details

  • Original title: MYOSIN CROSS-LINKING IN FREEZE-DRIED MEAT.
  • Record ID : 1985-0847
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 699-703; 708; 8 fig.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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