EFFECT OF NONMEAT PROTEINS ON GELATION PROPERTIES OF PORCINE MUSCLE PROTEINS¹

Abstract

The effects of 2% (w/w) soy protein isolate (ISP) or sodium caseinate (SC) on thermally induced protein gels made of extracted salt‐soluble porcine muscle proteins were studied. Effects of heating rates (17, 39 and 93°C/h) at various myofibrillar protein concentrations (32, 43 and 54 mg/mL) were compared with gels containing ∼ 19 mg/mL additional nonmeat protein and evaluated for interactions between meat and nonmeat proteins. Gel strength of protein extracts with 2% ISP added was increased about 24%. When 2% SC was added, gel strength increased about 70%, both because of greater total protein content. ISP and SC decreased gel strength when compared with controls at the same total protein content which means that they will contribute to softening of product texture when used in meat mixtures. Water holding capacity of protein extracts was improved by 4% and 37% when 2% ISP and 2% SC were added, respectively.

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

“…Caseinate added to meat systems has been found to decrease protein gel strength, leading to a softer texture in processed meat products (Camou & Sebranek, 1991;Hermansson, 1976;Park, et al, 1995); however, when combined with transglutaminase, a strong protein gel can form, as demonstrated by Kurth and Rogers (1984). The TG treatment had the highest raw and cooked bind (Table 4).…”

“…Control-5 and Control-10 had the lowest cooked yields (75.08% and 75.93%, respectively). As noted by others, caseinate provided a good mechanism to retain moisture in TG by increasing water-holding capacity in cooked restructured pork thus increasing cook yield (Camou & Sebranek 1991;Demos, et al, 1994;Hermansson, 1976;Lu & Zhang, 2000;Park, et al, 1995).…”

Washed Mechanically Separated Pork as a Surimi‐like Meat‐product Ingredient

“…Collagen content by hydroxyproline analysis was measured (Kolar, 1990), and heat-set gelation properties (Camou and Sebranek, 1991) were evaluated. Hydroxyproline content was converted to collagen by using a factor of 7.25.…”

Functional properties optimization of protein mixtures in a model system

“…Una vez que a las muestras se les retiró la mayor cantidad de grasa y tejido conectivo, se procedió a la molienda en un procesador de alimentos Dual Speed Food Processor modelo 702-7 (Hamilton Beach Inc., USA). Para la extracción de proteínas solubles en disolución salina se usó el método descrito por Camou & Sebranek (1991), el cual consistió en mezclar una parte de carne molida con 2.2 partes de disolución salina (NaCl 0.56 M, Na 5 P 3 O 10 17.8 mM y NaN 3 1 mM). El extracto de las proteínas (miofibrilares y sarcoplásmi-cas) se separó del residuo por filtración y la concentración de proteína en el extracto se ajustó a 40 mg/mL de disolución.…”

“…A los geles obtenidos de cada SMP se les midió su fuerza, utilizando el método de compresión y extrusión y capacidad de retención de agua (Camou & Sebranek, 1991). La concentración de proteína de los SMP y del agua liberada de los geles después de la compresión se determinó por el método de Biuret (Gornall, Bardawill & David, 1949).…”