ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ground turkey breast and thigh muscle were extracted with various NaCl solutions with or without added CaCl2, MgCl2, or ZnCl2 (0.05%). Protein solubility was increased by CaCl2 and decreased by ZnCl2 in each muscle type. At 4% NaCl, MgCl2 increased thigh myosin solubility by 30%, compared to the control, whereas CaCl2 had no effect. At 2% and 4% NaCl, breast myosin was not affected by MgCl2 or CaCl2. Myosin was not detected for either muscle type when ZnCl2 was used. All three salts increased breast actin solubility but only MgCl2 increased thigh actin solubility. The CaCl2 resulted in the highest overall protein solubility and MgCl2 resulted in the highest thigh myosin and actin solubility at 4% NaCl.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb10950.x
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