Myosin Cross‐Linking in Freeze‐Dried Meat

Myosin Cross‐Linking in Freeze‐Dried Meat ABSTRACT Myosin cross‐linking in freeze‐dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross‐linking in freeze‐dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze‐ dried meat with N‐α‐acetyl‐L‐lysine or L‐lysine·HCl prevents this loss. The decrease in extractability of myosin is accompanied by the development of brown color. The cross‐linking is attributed to a Maillard‐type reaction and is suggested to be responsible for textural changes in freeze‐dried meat. Treating the meat with hydrolyzed vegetable protein is proposed as a practical method of preventing such cross‐linking in freeze‐dried meat. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Myosin Cross‐Linking in Freeze‐Dried Meat

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Publisher
Wiley
Copyright
Copyright © 1984 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1984.tb13191.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Myosin cross‐linking in freeze‐dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross‐linking in freeze‐dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze‐ dried meat with N‐α‐acetyl‐L‐lysine or L‐lysine·HCl prevents this loss. The decrease in extractability of myosin is accompanied by the development of brown color. The cross‐linking is attributed to a Maillard‐type reaction and is suggested to be responsible for textural changes in freeze‐dried meat. Treating the meat with hydrolyzed vegetable protein is proposed as a practical method of preventing such cross‐linking in freeze‐dried meat.

Journal

Journal of Food ScienceWiley

Published: May 1, 1984

References

  • Effect of Maillard reaction on some physical properties of ovalbumin
    Kate, Kate; Watanabe, Watanabe; Sato, Sato
  • Chemical and conformational changes of ovalbumin due to the Maillard reaction
    Watanabe, Watanabe; Sate, Sate; Kate, Kate

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