ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Combination hams were prepared by injecting excised porcine muscles with a brine containing solubilized isolated soy protein. The microstructure of the muscle in the combination ham was compared to that of a water added ham to determine the location of the isolated soy protein. The effect of massaging on the location of the isolated soy protein was also studied. The results showed that the isolated soy protein occupied primarily perimysial spaces and the massaging acts to incorporate these proteins into the endomysial spaces and mix them with extracted myofibrillar proteins. The isolated soy protein appeared to enhance myofibrillar protein extraction by binding water, thus increasing the effective concentration of salt and phosphate. Scanning electron microscopy showed that the gel formed by the isolated soy protein possessed a denser structure than the gel formed by a crude myosin preparation. The gel formed by a mixture of myosin and isolated soy protein possessed a structure more comparable to the structure of the crude myosin gel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06417.x
