Carrageenan effects on thermal stability of meat proteins

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 544-547

  DeFreitas, Z ^a   Sebranek, J G ^a   Olson, D G ^a   Carr, J M ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b Systems Bio Industries Inc   (United States)

Author keywords

Actin; Meat proteins; Pork; Thermal transition

Indexed keywords

EID: 0030985835     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04426.x     Document Type: Article

References (15)

1. Bendall, J.R. 1954. The swelling effect of polyphosphates on lean meat. J. Sci. Food Agric. 5: 468-475.
2. DeFreitas, Z., Sebranek, J.G., Olson, D.G., and Carr, J.M. 1997a. Carrageenan effects on salt-soluble meat proteins in model systems. J. Food Sci. (in press).
3. DeFreitas, Z., Sebranek, J.G., Olson, D.G., and Carr, J.M. 1997b. Freeze/ thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan. J. Food Sci. (in press).
4. Ensor, S.A., Sofos, J.N., and Schmidt, G.R. 1991. Differential scanning calorimetric studies of meat protein-alginate mixtures. J. Food Sci. 56: 175-179, 1990.
5. Findlay, C.J. and Barbut, S. 1990. Thermal analysis of meat. Ch. 4 In Thermal Analysis of Food, U.R. Harwalker and C.Y. Ma (Ed.), p. 93-125. Elsevier Applied Science, New York.
6. Hastings, R.J., Rodger, G.W., Park, R., Mathews, A.D., and Anderson, E.M. 1985. Differential scanning calorimetry of fish muscle: the effect of processing and species variation. J. Food Sci. 50: 503-506, 510.
7. Lever-Garcia, C. 1988. Mathematical modeling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids. Ph.D. Dissertation. Michigan State University, East Lansing, MI.
8. Lund, D.B. 1983. Applications of differential scanning calorimetry in foods. Ch. 4 In Physical Properties of Foods, M. Peleg and E.B. Bagley (Ed.), p. 125-143. Institute of Food Technologists Basic Symposium Series. University of Wisconsin-Madison, Madison, WI.
9. Quinn, J.R., Raymond, D.P., and Harwalker, V.R. 1980. Differential scanning calorimetry of meat proteins as affected by processing treatment. J. Food Sci. 45: 1146-1149.
10. SAS Institute, Inc. 1991. SAS® User's Guide: Statistics, Version 6 Edition. SAS Institute, Inc., Cary, NC.
11. Shand, P.J., Sofos, J.N., and Schmidt, G.R. 1994. Differential scanning calorimetry of beef/kappa-carrageenan mixtures. J. Food Sci. 59: 711-715.
12. Shiga, K., Kami, T., and Fuji, M. 1988. Relation between gelation behavior of ground chicken muscle and soybean proteins and their differential scanning calorimetric studies. J. Food Sci. 53: 1076-1080.
13. Stabursvik, E. and Martens, H. 1980. Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry. J. Sci. Food Agric. 1034-1042.
14. Stabursvik, E., Fretheim, K., and Froystein, T. 1984. Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry. J. Sci. Food Agric. 35: 240-244.
15. Wright, D.J., Leach, I.B., and Wilding, P. 1977. Differential scanning calorimetric studies of muscle and its constituent proteins. J. Sci. Food Agric. 28: 557-564.