RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced‐Meat Gel
作者:
TERUO NAKAYAMA,
YASUSHI SATO,
期刊:
Journal of Texture Studies
(WILEY Available online 1971)
卷期:
Volume 2,
issue 1
页码: 75-88
ISSN:0022-4901
年代: 1971
DOI:10.1111/j.1745-4603.1971.tb00274.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
AbstractMyosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.
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