ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Preblended composites of semimembranosus and adductor muscles were stored 12h at 4°C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 or 0.4% sodium tripolyphosphate (STPP). Model systems were formulated to contain 30% fat (high fat; HF) or 10% fat (low fat; LF). Divalent salts lowered extract pH and ZnCl2 elicited the greatest reduction. At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the control (p〈0.05). Myosin was not detected in ZnCl2-treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p〈0.05). Zinc chloride increased actin concentration in HF batters; whereas, MgCl2 decreased soluble actin in LF batters (p〈0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15830.x
