Parameters Affecting Meat Protein Extraction and Interpretation of Model System Data for Meat Emulsion Formation

Abstract

Ground meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting the extraction of protein in commercial blenders. Soluble protein increased with mixing time and high NaCl concentrations. The optimum temperature for protein extraction was at 7.2"C. Discrepancies in the relationship between soluble protein and emulsifying ability are discussed for oil volume (ml oil emulsified/25 ml extract) and emulsifying capacity (ml oil emulsified/100 mg of protein). Soluble protein from fresh uncooked, unfrozen meat sources was highly correlated with emulsifying ability irrespective of the original meat source. Freezing or cooking meat, in addition to changing the solubility of proteins, alters the emulsifying ability of extracts containing the remaining noncoagulated soluble protein.

In vitroavailability of iron and zinc: effects of the type, concentration and fractions of digestion products of the protein

“…Finally, the extracts of proteins were lyophilized before analysis of the protein and its utilization in in vitro experiments. It has been shown that when the meat used is fresh, uncooked and unfrozen, as in our study, both the extracted proteins obtained by this method and the original meat sources present similar properties in relation to their emulsifying ability (Gillett et al 1977). …”

“…The extracts were decanted and poured through glass-wool filters. Meat samples and extraction solutions and all equipment were equilibrated at the extraction temperature of 7.2f 1" (Gillett et al 1977). Finally, the extracts of proteins were lyophilized before analysis of the protein and its utilization in in vitro experiments.…”

Effect of Meat Source and Fat Level on Processing and Quality Characteristics of Frankfurters

“…According to Honikel (20), the fine comminution and dispersion of the fat in frankfurtertype sausages promotes the formation and stabilization of the protein matrix, thereby contributing to increased water retention. On the other hand, the binding of water and fat in frankfurter-type sausages is closely related to the amount of extracted protein during the processing of batters (21)(22)(23). The salt used in preparing the batter causes the meat proteins to solubilize, improving water binding capacity and stabilizing the finely divided fat particles in the meat batter.…”

Efeito da hidrólise tríptica e do pH sobre as propriedades funcionais do plasma bovino

“…A capacidade de formar emulsão é de grande interesse do ponto de vista industrial, uma vez que são inúmeros os alimentos (maioneses, patês, embutidos) cuja fabricação necessita do emprego de substâncias responsáveis por sua estabilidade. A ação de uma proteína como agente emulsificante é complexa e depende de fatores como a concentração protéica, tipo de óleo, velocidade e tempo de mistura, entre outros [9,14,29]. Além disso, as proteínas contribuem para enriquecer os alimentos do ponto de vista nutricional.…”