effects of temperature and method of heat treatment on myofibrillar proteins of pork
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2014
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Abstract
During the tests in this paper, meat processing was carried out at different
temperatures between the range of 51°C to 100°C. The meat was processed by
dry heat (roasting) and wet heat treatments (cooking) in water at atmospheric
pressure. After heat treatment, myofibrillar proteins were extracted from
solutions at constant ionic strength. Quantitative and qualitative
determinations of protein´s fractions were performed by capillary
electrophoresis. Myofibrillar proteins were also analized for fresh pork meat
sample. Results obtained in fresh meat were compared with those recorded
after roasting and cooking. In the fresh and thermally processed pork the
following proteins were identified: myosin, light chain 3; myosin, light
chain 2; troponin - C; troponin - I; myosin, light chain 1; tropomyosin;
troponin - T; actin; desmin; α - actinin; C - protein; M - protein (Mβ); M -
protein (Mα); heavy meromyosin - HMM. For both methods of thermal processing,
with increasing heat treatment temperature, concentration of soluble protein
in the extract decreases rapidly after 51°C. Cooking treatment had a more
intense effect on the proteins change and denaturation than roasting.
[Projekat Ministartsva nauke Republike Srbije: Effect of heat treatment
temperature on protein structure and properties of pork meat]
| Reference Key |
dragan2014chemicaleffects
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|---|---|
| Authors | ;Vujadinović Dragan;Grujić Radoslav;Tomović Vladimir;Torbica Aleksandra |
| Journal | organon |
| Year | 2014 |
| DOI |
10.2298/CICEQ121011023V
|
| URL | |
| Keywords |
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