Properties of Heat‐Induced Gels from Beef Skeletal, Heart, Lung and Spleen Protein Fractions

Abstract

help explain the effects of protein interactions on product texture and water-holding properties. The objective of our research was to evaluate gels produced from high ionic strength soluble (HIS) protein fractions alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) protein fractions from beef skeletal, cardiac, lung and spleen tissues.ABSTRACT Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.

Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

“…Surimi production involves extensive washing of minced fish muscle to remove the soluble sarcoplasmic components and most lipids. Nuckles et al (1991) reported that washed beef heart, lung and spleen myofibrillar proteins formed self-support gels but both stress and strain (at failure) of the gels were less than those of skeletal myofibrillar gels. Monagle et al (1985) and Kenney et al (1992) showed that washed cardiac and skeletal muscle homogenates improved meat batter stability and textural attributes of restructured beef products, thus offering an alternative for increased utilization of animal byproducts.…”

Emulsion Characteristics of Beef and Sheep Offal

“…1990). Nuckles et al. (1991) reported that LIS proteins might have interfered with the matrix formation of HIS proteins, leading to decreases in apparent stress at failure and water holding ability.…”

“…(Dickinson 1999). Offal had a lower gel strength than skeletal muscles, because their total proteins contain lower levels of HIS proteins (Nuckles et al. 1991; Kurt and Zorba 2004).…”

“…In textural modifications of emulsified products, protein gelation is one of the most important characteristics (Nuckles et al. 1991; Hongsprabhas and Barbut 1999; Clark et al.…”

“…Information on the emulsion properties of meat by‐product proteins is extremely limited. However, the protein content, composition and functional properties of some by‐products have been reported (Nuckles et al. 1990, 1991; Rivera et al.…”