ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Myosin cross-linking in freeze-dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross-linking in freeze-dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze- dried meat with N-α-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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13191.x
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