Result of technological modes effect on the state of protein system of broiler meat

Authors

  • N. Usatenko Institute of Food Resources NAAS

Keywords:

protein system, water, freezing, muscle tissue, chilling, defrosting, fractions

Abstract

According to results of the research held concerning the effect of low temperature treatment parameters on protein system state of chilled broiler meat muscle tissue it was determined that the most significant cells damage rate together with protein and water losses are characteristic for the carcasses to have been chilled by immersion, then freezed by minus 200С ± 1 0С and defrosted by 18 0С ± 1 0С. Sarcoplasmatic protein fractions were predominantly extracted from water, their mass fractions are: myogens and myoglobinum – from 15,9% to 28,9%, calsequestrin and calreticulin – about 30%, – α1-, α2-globulins – from 10,7% to 19,4%.

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References

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Published

2014-12-25

How to Cite

Usatenko, N. (2014). Result of technological modes effect on the state of protein system of broiler meat. FOOD RESOURCES, 2(03), 83–91. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/518

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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