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 of Food Science – Wiley
Published: May 1, 1984
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