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Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing... SUMMARY This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

Journal of Food Science , Volume 30 (1) – Jan 1, 1965

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References (26)

Publisher
Wiley
Copyright
Copyright © 1965 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1965.tb00277.x
Publisher site
See Article on Publisher Site

Abstract

SUMMARY This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.

Journal

Journal of Food ScienceWiley

Published: Jan 1, 1965

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