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2000 | 03 | 1 |
Tytuł artykułu

Characteristics of main protein fractions in male turkey meat

Autorzy
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.
Wydawca
-
Rocznik
Tom
03
Numer
1
Opis fizyczny
http://www.ejpau.media.pl/series/volume3/issue1/food/art-01.html
Twórcy
autor
  • APC Polska, Sp. z o.o., Miczurina 20, 60-318 Poznan, Poland
Bibliografia
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  • Dawson L. E.: 1975. Utilization of mechanically deboned meat from turkeys. Proc. 2nd European Symp. on Poultry Meat Quality. Oosterbeek, May 12-15, the Netherlands.
  • Dawson L. E., Gartner R. Lipid oxidation in mechanically deboned poultry. Food Technol. 37, (7), 112–116, 1983.
  • Essary E. O. Moisture, fat protein and mineral content of mechanically deboned poultry meat. J. Food Sci. 44, 1070–1073, 1979.
  • Fonkwe L. G., Singh R. K. Extraction of salt and alkali soluble proteins from mechanically deboned turkey residue. Effect of some variables using response surface methodology. J. Food Proc. Preserv., 18, 47-60, 1994.
  • Froning G. W., Janky D. Effect of pH and salt preblending on emulsifying characteristic of mechanically deboned turkey frame meat. Poultry Sci. 50, 1206-1209, 1971.
  • Froning G. W., Satterlee L. D., Johnson F. Effect of skin content prior to deboning on emulsifying and color characteristics of mechanically deboned chicken back meat. Poultry Sci. 52, 923–927, 1973.
  • Froning G. W. Mechanically-deboned poultry. Food Technol. 30, (9), 50–63, 1976.
  • Grabowska J., Sikorski Z. E. The gel-forming capacity of fish myofibrillar proteins. Lebensm.-Wiss. u. Technol. 9, 33–35, 1976.
  • Grunden L. P., MacNeil J. H., Dimick P. S. Poultry product quality: chemical and physical characteristics of mechanically deboned poultry meat. J. Food Sci. 37, 247-249, 1972.
  • Hamm R.: 1972. Kolloidchemie des Fleisches. Paul Parey, Berlin.
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  • ISO 936 - 1978 (E). Meat and meat products - Determination of ash.
  • ISO 1442 - 1973 (E). Meat and meat products - Determination of moisture content.
  • Khan A. W. Extraction and fractionation of proteins in fresh chicken muscle. J. Food Sci. 27, 430–434, 1962.
  • Kijowski, J., Niewiarowicz A. Emulsifying properties of proteins from broiler breast muscles as affected by their initial pH values. J. Food Technol. 13, 450–459, 1978a.
  • Kijowski, J., Niewiarowicz A. Effect of initial pH in broiler breast muscles on gel-forming capacity of meat proteins and on rheological characteristics of frankfurter-type sausage. J. Food Technol. 13, 461–468, 1978b.
  • Kijowski, J., Niewiarowicz A. Changes in meat proteins during frozen storage of broilers given different rates of postmortem plycogenolysis. Fleischwirtschaft 60, 1236–1241, 1980.
  • Lawrence R. A., Jelen P., Fedc P. Pilot plant extraction of protein from mechanically separated poultry residues. Can. Inst. Food Sci. Technol. J. 15, 325-338, 1982.
  • MacFarlane J. J., Schmidt G.R.,Turner R. H. Binding of meat pieces: a comparison of myosin, actomyosin and sarcoplasmic proteins as binding agents. J. Food Sci. 42, 1603–1605, 1977.
  • McCurdy S. M., Jelen P., Fedec P., Wood D. F. Laboratory and pilot scale recovery of protein from mechanically separated chicken residue. J. Food Sci. 51, 742-747, 1986.
  • Rivera J. A., Sebranek J. G., Rust R. E. Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system. Meat Sci. 55, 61-66, 2000.
  • Scharpf L. G., Marion W. W. Extraction of fibrillar and sarcoplasmic proteins of turkey muscle. J. Food Sci. 29, 303–305, 1964.
  • Steel R. G. D., Torrie J. H.: 1960. Principles and Procedures of Statistics. McGraw-Hill, New York.
  • USDA: 1994. Meat produced by advanced meat/bone separation machinery and meat recovery systems. Final Rule. Fed. Reg. 59(233), 62551.
  • USDA: 1999. Nutrient Datebase for standard reference: SR 13 Paper Report – NDB No 05304 Turkey, mechanically deboned, from turkey frames, raw.
  • Xiong Y. L. Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. CRC Crit. Rev. Food Sci. Nutr. 34, (3), 293–320, 1994.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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