Emulsification of commercial dairy proteins with exhaustively washed muscle

Journal of Food Science

Volumn 63, Issue 6, 1998, Pages 1012-1017

  Imm, J Y ^a,b   Regenstein, J M ^a  

^a Department of Molecular Biology and Genetics   (United States)

^b UNIVERSITY OF RHODE ISLAND   (United States)

Author keywords

Caseinate; Chicken breast; Emulsion; Exhaustively washed muscle; Whey

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0032426738     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15844.x     Document Type: Article

References (22)

1. Acton, J.C., Ziegler, O.R., and Burge, D.L. 1983. Functionality of muscle constituents in the processing of comminuted meat products. CRC Crit. Rev. Food Sci. Nutr. 18: 99-121.
2. Comer, F.W. 1979. Functionality of fillers in comminuted meat products. Can. Inst. Food Sci. Technol. J. 12: 157-165.
3. El-Magoli, S.B., Larola, S., and Hansen, P.M.T. 1995. Ultrastructure of low-fat ground beef patties with added whey protein concentrate. Food Hydrocolloids 9: 291-306.
4. Foegeding, E.A. 1988. Gelation in meat batters. Proc. Recip. Meat Conf. 41: 44-47.
5. Gaska, M.T.G. 1979. A study of emulsion formation with chicken breast muscle using timed emulsification. M.S. thesis, Cornell Univ., Ithaca, NY.
6. Gaska, M.T. and Regenstein, J.M. 1982. Timed emulsification studies with chicken breast muscle: soluble and insoluble myofibrillar proteins. J. Food Sci. 47: 1438-1443.
7. Gordon, A. and Barbut, S. 1992. Mechanisms of meat batter stabilization: a review. CRC Crit. Rev. Food Sci. Nutr. 32: 299-332.
8. Hermansson, A.-M. and Akesson, C. 1975. Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on water-binding properties of model meat systems. J. Food Sci. 40: 595-602.
9. Hoogenkamp, H.W. 1992. Update: functionality of nonmeat ingredients. Proc. Recip. Meat Conf. 45: 81-84.
10. Huber, D.G. and Regenstein, J.M. 1988. Emulsion stability studies of myosin and exhaustively washed muscle from adult chicken breast muscle. J. Food Sci. 53: 1282-1286, 1293.
11. Hung, T. and Smith, D.M. 1993. Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels. J. Agric. Food Chem. 41: 1372-1378.
12. Imm, J.Y. 1997. Interaction of commercial dairy proteins with chicken breast muscle proteins in emulsion systems. Ph.D. thesis, Cornell Univ., Ithaca, NY.
13. Imm, J.Y. and Regenstein, J.M. 1997. Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system. J. Food Sci. 62: 967-971, 975.
14. Jost, R. 1993. Functional characteristics of dairy proteins. Trends Food Sci. Technol. 4: 283-288.
15. Lowry, O.H., Rosebrough, N.J., Fair, A.L., and Randall, R.J. 1951. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193: 265-275.
16. Mittal, G.S. and Usborne, W.R. 1985. Meat emulsion extenders. Food Technol. 9: 121-130.
17. Perchonok, M.H. and Regenstein, J.M. 1986. Stability at cooking temperatures of model chicken breast muscle emulsions. Meat Sci. 16: 31-43.
18. Regenstein, J.M. 1988. Meat batter: why it is not an emulsion. Proc. Recip. Meat Conf. 41: 40-43.
19. Schut, J. 1976. Meat emulsions. Ch. 12 In Food Emulsion, S. Friberg (Ed.), p. 385-458. Marcel Dekker, Inc., New York.
20. Smith, D.M. 1991. Factors influencing heat-induced gelation of muscle proteins. Ch. 17 In Interactions of Food Proteins, N. Parris and R. Barford (Ed.), p. 243-255. ACS Symposium Ser. Vol 454. American Chemical Society, Washington, DC.
21. Smith, G.C., Juhn, H., Carpenter, L., Mattil, K.F., and Carter, C.M. 1973. Efficacy of protein additives as emulsion stabilizers in frankfurters. J. Food Sci. 38: 849-854.
22. SYSTAT. 1992. Systat for Macintosh: Statistics, Version 5.2. Systat, Inc., Evanston, IL.