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References (14)
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Meyer Meyer, Brown Brown, Giltner Giltner, Guinn Guinn (1964)
Effects of emulsifiers on the stability of sausage emulsionsFood Technol, 18
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Tsai Tsai, Cassens Cassens, Briskey Briskey (1970)
Development of a micro‐emulsifierJ. Food Sci., 35
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Baliga Baliga, Madaiah Madaiah (1970)
Quality of sausage emulsion prepared from muttonJ. Food Sci., 35
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Helmer Helmer, Saffle Saffle (1963)
Effect of chopping temperature on the stability of sausage emulsionFood Technol, 17
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Fukazawa Fukazawa, Briskey Briskey, Mommaerts Mommaerts (1970)
Low‐temperature extraction of a troponin‐tropomyosin factor from the I‐Z‐I brush of striated muscleArch. Biochem. Biophys., 137
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Carpenter Carpenter, Saffle Saffle (1964)
A simple method of estimating the emulsifying capacity of various sausage meatsJ. Food Sci., 29
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Swift Swift, Locker Locker, Frayar Frayar (1961)
Comminuted meat emulsions: factors affecting meat proteins as emulsion stabilizersFood Technol, 17
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Hegarty Hegarty, Bratzler Bratzler, Pearson Pearson (1963)
Studies on the emulsifying properties of some intracellular beef muscle proteinsJ. Food Sci., 28
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Seraydarian Seraydarian, Briskey Briskey, Mommaerts Mommaerts (1967)
The modification of actomyosin by α‐actinin. 1. A survey of experimental conditionsBiochim. Biophys. Acta, 133
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Hansen Hansen (1960)
Emulsion formation in a finely comminuted sausageFood Technol, 14
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Ivey Ivey, Webb Webb, Jones Jones (1970)
The effect of disperse phase droplet size and interfacial film thickness on emulsifying capacity and stability of meat emulsionsFood Technol, 24
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Borchert Borchert, Briskey Briskey (1965)
Protein solubility and associated properties of porcine muscle as influenced by partial freezing with liquid nitrogenJ. Food Sci., 39
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- Publisher
- Wiley
- Copyright
- Copyright © 1972 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1972.tb05837.x
- Publisher site
- See Article on Publisher Site
Abstract
University THE EMULSIFYING PROPERTIES O F PURIFIED MUSCLE PROTEINS INTRODUCTION PROCEDURES have been developed for the study of emulsifying capacity of muscle proteins in model systems (Swift et al., 1961; Carpenter and Saffle, 1964). Many workers have demonstrated with light microscopy that the structure of meat emulsions is similar to classical emulsions to the extent of fat globules being surrounded by a limiting membrane (Hansen, 1960; Swift et al., 196 1; Helmer and Saffle, 1963; Carpenter and Saffle, 1964; Meyer et al., 1964). Borchert et al. (1967) used electron microscopy to study emulsions and showed that the fat was distributed as globules of different sizes ranging from O.l-50~ and was encapsulated by a matrix of protein. The functionality of individual muscle proteins (myosin, actin, sarcoplasmic, tropomyosin, etc.) in meat emulsions is still not entirely clear. Hansen (1960) described the protein matrix that surrounds the fat globules and stated that the salt soluble proteins, myosin and actomyosin appear to concentrate at the fat globule surfaces and form a stabilizing membrane. Baliga and Madaiah (1970) also emphasize the importance of myosin in stabilizing meat emulsions. Ivey et al. (1970) found that the stability of emulsions made from dilute protein extracts
Journal
Journal of Food Science – Wiley
Published: Mar 1, 1972