Functionality of glycosilated heart surimi and heat-precipitated whey proteins in meat batters

Journal of Muscle Foods

Volumn 15, Issue 4, 2004, Pages 256-268

  Totosaus, Alfonso ^a,b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

BLOOD; EMULSIFICATION; HEAT TREATMENT; MATHEMATICAL MODELS; MEATS; TEXTURES; TISSUE;

HEART PROTEINS; MEAT BATTERS; MECHANICAL DEBONED CHICKEN MEAT (MDCM); OAXACA CHEESE;

PROTEINS;

ANIMALIA;

EID: 13844267826     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.06903.x     Document Type: Review

References (28)

1. BAILEY, M.E. 1989. Meat proteins. In Food Emulsifiers, (G. Charalambois and G. Doxastakis, eds.) Elsevier Applied Science, Amsterdam, Holland.
2. BOLLAG, D.M. and EDELSTEIN, S.J. 1991. Gel electrophoresis under denaturing conditions. In Protein Methods. Wiley-Liss, New York.
3. BORDERÍAS, A.J. and MONTERO, P. 1988. Fundamentos de la funcionalidad de las proteínas en alimentos. Rev. Agroquím. Tecnol. Alim. 28, 159-169.
4. BOURNE, M.C. 1978. Texture profile analysis. Food Technol. 32(7), 62-66, 72.
5. BRADFORD, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of proteins utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248-254.
6. CALDIRONI, H.A. and OCKERMAN, H.W. 1982. Bone and plasma protein extracts in sausages. J. Food Sci. 47, 1622-1625.
7. EL-MAGOLI, S.B., LAROIA, S. and HANSEN, P.M.T. 1996. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42, 179-193.
8. FUJIWARA, K., TOSHISHIGE, O. and SAEKI, H. 1998. Improved thermal stability and emulsifying properties of carp myofibrillar proteins by conjugation with dextran. J. Agric. Food Chem. 46(4), 1257-1261.
9. GORNAL, A.G., BARDAWILL, C.J. and DAVID, M.M. 1949. Determination of serum proteins by means of biuret reaction. J. Biol. Chem. 177, 751-756.
10. HALE, A.B., CARPENTER, C.E. and WALSH, M.K. 2002. Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins. J. Food Sci. 67, 1267-1270.
11. HAVEA, P., SINGH, H., CREAMER, L.K. and CAMPANELLA, O.H. 1998. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solution. J. Dairy Sci. 65, 79-91.
12. KENNEY, P.B., KASTNER, C.L. and KROPF, D.H. 1992. Muscle washing and raw material resource affect quality and physico-chemical properties of low-salt, low-fat, restructured beef. J. Food Sci. 57, 545-550, 589.
13. KILARA, A. and MANGINO, M. 1991. Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry. J. Food Sci. 56, 1448-1449.
14. MCCORD, A., SMYTH, A.B. and O'NEILL, E.E. 1998. Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. J. Food Sci. 63, 580-583.
15. MODLER, H. W. 2000. Milk processing. In Food Proteins, (S. Nakai and H. W. Modler, eds.) Wiley-VCH, New York.
16. NUCKLES, R.O., SMITH, D.M. and MERKEL, R.A. 1990. Meat by-product protein composition and functional properties in model systems. J. Food Sci. 55, 640-643, 682.
17. PONS, M. and FISZMAN, S.M. 1996. Instrumental texture profile analysis with particular reference to gelled systems. J. Texture Studies 267, 597-623.
18. SAEKI, H. 1997. Preparation of neoglycoprotein from carp myofibrillar protein by Maillard reaction with glucose: Biochemical properties and emulsifying properties. J. Agric. Food Chem. 45(3), 680-684.
19. SAEKI, H. and INOUE, K. 1997. Improved solubility of carp myofibrillar proteins in low ionic strength medium by glycosylation. J. Agric. Food Chem. 45(9), 3419-3422.
20. SCHMIDT, R.H., PACKARD, V.S. and MORRSI, H.A. 1984. Effect of processing on whey protein functionality. J. Dairy Sci. 67, 2723-2733.
21. SHAND, P.J. 2000. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci. 65, 101-107.
22. SRINIVASAN, S. and XIONG, Y.L. 1996. Gelation of beef heart surimi as affected by antioxidants. J. Food Sci. 61(4), 707-711.
23. STEEL, R.G. and TORRIE, J.H. 1980. Principles and Procedures of Statistic. A Biometrial Approach. McGraw-Hill Inc., San Francisco.
24. TOTOSAUS, A., GARCÍA-BARRIENTOS, R., PÉREZ-CHABELA, M.L., MIJANGOS, F., CRUZ-HERNÁNDEZ, R.M. and GUERRERO, I. 2000. Beef, horse and goat meat quality: calorimetry, functional and electrophoretical analysis. In Proceeding of the 46th International Congress in Meat Science and Technology, Volume 2, Buenos Aires, Argentina.
25. WANG, B. and XIONG, Y.L. 1999. Textural and sensory properties of reduced-fat frankfurters containing antioxidant-washes beef heart surimi. J. Muscle Foods 10, 205-214.
26. WANG, B., XIONG, Y.L. and DECKER, E.A. 1993. Inhibition of oxidation during washing improves the functionality of bovine cardiac myofibrillar protein. J. Agric. Food Chem. 41, 2267-2271.
27. XIONG, Y.L. and MIKEL, W.B. 2001. Meat and meat products. In Meat Science and Applications, (Y.H. Hui, W.-K. Nip, R.W. Rogers and O.A. Young, eds.) Marcel Dekker, New York.
28. ZAYAS, J.F. 1997. Funtionality of Proteins in Food. Springer-Verlag, Berlin.