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Inklar Inklar, Fortuin Fortuin (1969)
Determining the emulsifying and emulsion stabilizing capacity of protein meat additivesFood Technol., 23
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Studies on the emulsifying properties of some intracelular beef muscle proteinsJ. Food Sci., 28
Maurer Maurer, Baker Baker, Vadehra Vadehra (1969)
Kind and concentration of soluble protein extracts and their effect on the emulsifying capacity of poultry meatFood Technol., 23
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Fukazawa Fukazawa, Hashimoto Hashimoto, Yasui Yasui (1961)
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The emulsifying properties of meat proteinProc. Meat Industry Res. Conf., Am. Meat Inst. Foundation, 78
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Some physical and chemical factors affecting the emulsifying capacity of meat protein extractsFood Technol., 19
Samejima Samejima, Hashimoto Hashimoto, Yasui Yasui, Fukazawa Fukazawa (1969)
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Fremery Fremery (1970)
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Froning Froning, Neelakantan Neelakantan (1971)
Emulsifying characteristics of prerigor and postrigor poultry musclePoultry Sci
SUMMARY Myosin, actin, actomyosin, myofibrils and sarcoplasmic proteins were isolated from the breast muscle of Broad‐breasted White breeder turkeys. The different proteins were evaluated for their emulsifying capacity (EC) and emulsion‐stabilizing capacity (ESC) at pH 7.0 and 6.0. Actin was evaluated both in the presence and in the absence of salt. A procedure for determination of ESC, which simulates commercial sausage conditions, was developed. The over‐all performance of the proteins was better at pH 7.0 than at 6.0 Myosin at both pH values had the highest EC but lacked ESC when compared to the other fractions. Actomyosin also possessed excellent emulsifying capacity second only to myosin at both pH 6.0 and 7.0. Although sarcoplasmic proteins had the lowest EC and ESC at pH 7.0, they performed better than actin, intact meat and myofibrils at pH 6.0. There was no difference between the performances of actin in the presence and in the absence of salt either in EC or ESC. Actin produced the most stable emulsions at pH 6.0, followed by sarcoplasmic proteins. Higher pH and the existence of “free” myosin and actin seem to be responsible for the better emulsifying characteristics of prerigor muscle. Sarcoplasmic proteins appear to contribute to emulsion stability in the post‐rigor state.
Journal of Food Science – Wiley
Published: May 1, 1971
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