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RETORT STABILITY OF FREEZE-TEXTURIZED, ALKALI EXTRACTED CHICKEN PROTEIN.

Author(s) : LAWRENCE R. A., JELEN P.

Type of article: Article

Summary

CHICKEN PROTEIN WAS EXTRACTED BY ALKALI FROM BONE RESIDUES OF DEBONING. ACID PRECIPITATED COAGULA WERE FREEZE-TEXTURIZED, HEAT-SET AND TESTED FOR STRUCTURAL STABILITY UPON RETORTING IN 2% SODIUM CHLORIDE BRINE AT 394 K (121 DEG C) FOR 10-60 MIN. ALTHOUGH INSTRON PEAK FORCE FROM A LEE-KRAMER SHEAR CELL DECREASED WITH LONGER RETORT TIMES, THE TEXTURAL INTEGRITY OF THE PRODUCTS WAS NOT AFFECTED. PRODUCTS FROZEN AT 263 K (-10 DEG C) SHOWED SIMILAR OR GREATER REDUCTION IN THE PEAK FORCE THAN MATERIALS TEXTURIZED AT 248 K (-25 DEG C). COAGULA PRECIPITATED FROM THE ALKALI EXTRACTS AT PH 5.5 SHOWED HIGHER TOTAL SOLIDS, HIGHER PEAK FORCE, AND LESS PRONOUNCED EFFECT OF FREEZING RATES THAN THOSE PRECIPITATED AT EITHER PH 6.5 OR 4.8.

Details

  • Original title: RETORT STABILITY OF FREEZE-TEXTURIZED, ALKALI EXTRACTED CHICKEN PROTEIN.
  • Record ID : 1987-1015
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 5; 1986.09-10; 1384-1385; 1 fig.; 1 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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