Effect of Ultrastructural Disruption and Protein Dispersion on Gel-forming in Myofibrillar Gels
ProQuest, 2007 - 289 pages
The pH shifting process involves chopping the muscle with water, adjustment low (2-3) or high (10.5-11) pH values, and then precipitation by adjusting to the isoelectric point (5.3-5.5). The resulting meat protein isolate is then dewatered and ready for further use. Interestingly the pH shifting treatment eliminates the necessity for salt addition in order to maximize the strength and deformability of cooked gels made from the meat so treated. Experiments were carried out using this process on King Mackerel. The slurries produced by the process and gels made from the slurries were evaluated for disruption and dispersion by transmission election microscopy, TEM. The evaluation of these micrographs was assisted by a trained sensory panel to generate quantitive data describing the micrographs. The gel-forming ability was measured using torsion.
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Effects of Ph Shifting on Gel Forming Ability of King Mackerel
Effects of Calpain Treatment on Gelforming Ability of Isolated
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