Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

Y. H. LAN; J. NOVAKOFSKI; R. H. McCUSKER; M. S. BREWER; T. R. CARR; F. K. McKEITH

doi:10.1111/j.1365-2621.1995.tb06219.x

Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

Y. H. LAN, J. NOVAKOFSKI, R. H. McCUSKER, M. S. BREWER, T. R. CARR, F. K. McKEITH

Prairie Research Institute

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Abstract

Thermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.

Original language	English (US)
Pages (from-to)	742-747
Number of pages	6
Journal	Journal of food science
Volume	60
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1995.tb06219.x
State	Published - Jul 1995

Keywords

actin
connective‐tissue
myofibrils
myosin
sarcoplasmic‐protein

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1995.tb06219.x

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title = "Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles",

abstract = "Thermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.",

keywords = "actin, connective‐tissue, myofibrils, myosin, sarcoplasmic‐protein",

author = "LAN, {Y. H.} and J. NOVAKOFSKI and McCUSKER, {R. H.} and BREWER, {M. S.} and CARR, {T. R.} and McKEITH, {F. K.}",

year = "1995",

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doi = "10.1111/j.1365-2621.1995.tb06219.x",

language = "English (US)",

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journal = "Journal of food science",

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T1 - Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

AU - LAN, Y. H.

AU - NOVAKOFSKI, J.

AU - McCUSKER, R. H.

AU - BREWER, M. S.

AU - CARR, T. R.

AU - McKEITH, F. K.

PY - 1995/7

Y1 - 1995/7

N2 - Thermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.

AB - Thermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.

KW - actin

KW - connective‐tissue

KW - myofibrils

KW - myosin

KW - sarcoplasmic‐protein

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Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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