Protein Fractions and Characteristics of Lipids in Fresh Broiler and Layer Chicken Muscles and Penetration of Salt and Acid in Marinated Muscles

Journal of Food Science and Technology

Volumn 36, Issue 6, 1999, Pages 522-526

  Rathina Raj, K ^a   Jagannatha Rao, R ^a   Ramesh, B S ^a   Mahendrakar, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Broiler and layer chickens; Iodine value; Marination; Muscle proteins; Protein extractability; Saponification value

Indexed keywords

EID: 0348047702     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Addis PB (1986) Poultry Muscle as Food. In: Bechtel PJ (ed), Muscle as Food. Academic Press Inc USA, pp 327-404
2. AOAC (1990) Official Methods of Analysis. 15th edn, Association of Official Analytical Chemists, Washington, DC
3. Bernthal PH, Booren AM, Gray JI (1989) Effect of sodium chloride concentration on pH, water holding capacity and extractable protein of pre-rigor and post-rigor ground beef. Meat Sci 25: 143-154
4. Brito L, Lon-Wo E, Alvarez RJ, Cristo - A del (1987) Effect of fat by-product supplementation on the stability of the adipose tissue of chickens. Cuban J Agric Sci 21(2), 159-163
5. Duncan DB (1960) Critical values for Duncan's new multiple range test. Biometrics 16:671-685
6. Goodwin TL, Maness JB (1984) The influence of marination, weight and cooking technique on tenderness of broilers. Poult Sci 63:1925-1929
7. Gracia E, Sink JD, Wilson LL, Ziegler JH (1970) Sex and physiological factors affecting muscle protein solubility and other characteristics. J Anim Sci 31: 42-45
8. Hay JD, Currie RW, Wolfe FH, Sanders EJ (1973) Effect of post-mortem aging on chicken muscle fibrils. J Food Sci 38: 981-986
9. Hewat PM, Sievert LM, Hyers RJ, Koond KL, Bidner TD (1983) Effect of marination upon mineral content and tenderness of beef. J Food Sci 48: 662-663
10. Janky DM, Kolburger JA, Oblinger JL (1982) A comparison of brined and unbrined paired broiler carcass halves for tenderness. Poult Sci 61: 716-718
11. Kijowski J, Mast MG (1993) Tenderisation of spent fowl drumstics by marination in weak organic solutions. International J Food Sci Technol 28: 337-342
12. McClain PE, Mullins AM (1969) Relationship of intra-cellular proteins and muscle pigments to the tenderness of bovine muscles. J Anim Sci 29: 423-425
13. Richardson RI, Jones JM (1987) The effects of salt concentration and pH upon water-binding, water-holding and protein extractability of turkey meat. International J Food Sci Technol 22: 683-692
14. Samejima K, Lee NH, Ishioroshi M (1992) Protein extractability of myofibrils isolated from skeletal and cardiac muscles at different post-mortem periods. J Sci Food Agric 58: 385-393
15. Smith DP, Fletcher DL, Papa CM (1991) Evaluation of duckling breast meat subjected to different methods of further processing and cooking. J Muscle Foods 2: 305-310
16. Tawfeek MS, Khalil MK, Satwat MM (1992) Physical and chemical properties of fats separated from legs of poultry slaughter houses. In: Proceedings of the Second Alexandria Conference on Food Science and Technology, University of Alexandria, Egypt, pp 127-139
17. Wierbicki E, Deathrage FE (1958) Determination of water holding capacity of fresh meats. J Agric Food Chem 6: 387-390
18. Xiong YL, Brekke CJ (1991) Protein extractability and thermally induced gelatin properties of myofibrils isolated from pre- and post-rigor chicken muscles. J Food Sci 56: 210-215