76D-17 |
Effect of time and sodium tripolyphosphate on functionality and physiochemical properties of model trout, beef, and chicken batters |
S. D. SLIDER1, P. B. Kenney, and C. McConnell. (1) Division of Animal and Veterinary Sciences, West Virginia University, P. O. Box 6108, Morgantown, WV 26506-6108 In comminuted products, phosphate and NaCl are added to enhance water binding by myosin and actomyosin. Greater protein-water (P-W) interactions are responsible for pH and ionic strength (IS) effect; nonetheless some denaturation occurs if these batters are held. The objective was to determine the relationship between protein solubility, physiochemical traits, and protein functionality in further processed trout, beef and chicken. Peeled beef knuckles, chicken breast, boneless rainbow trout fillets, and beef fat trim were collected and ground. Minces were formulated to contain 10% fat, 30% added water, 2% NaCl, 550 ppm sodium erythorbate, 120 ppm NaNO2, 0 or 0.4% sodium tripolyphosphate (STPP), preblended with NaCl for 0 or 12 h and cooked to 72oC. The experimental design was a 3 (specie) x 2 (STPP) x 2 (time) factorial, randomized complete block design with 3 replications. STPP did not affect raw pH, free sulfhydryl content, CY, gel hardness and cohesiveness in trout (P>0.05). STPP increased raw pH, CY, and gel hardness (P<0.05) and decreased free sulfhydryl content (P>0.05) in beef and chicken. Surface hydrophobicity was highest in trout followed by chicken then beef (P<0.05). STPP did not affect surface hydrophobicity of either beef or chicken, but decreased it for trout. Preblending did not affect protein solubility (P>0.05), and STPP increased protein solubility (4.37 vs. 5.50 mg/ml; P<0.05). Holding raw formulation for 12 h did not affect myosin solubility. Trout had more soluble myosin (132.6 µg/ml) than beef (98.1 µg/ml) and chicken (79.3 µg/ml), and STPP increased myosin three-fold (47.6 vs. 159.1 µg/ml). ). Specie differences reveal physiochemical basis for muscle protein functionality. Greater trout myosin solubility did not translate into superior functionality compared to beef and chicken.
Session 76D, Muscle Foods II
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