Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

Y. L. XIONG, E. A. DECKER, G. H. ROBE, W. G. MOODY

Research output: Contribution to journalArticlepeer-review

73 Scopus citations

Abstract

Oxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolyphosphate had a lower TBA value and formed stronger gels (puncture and compression strengths) in the pH range 5.8–7.0 and in 0.6M NaCl than the control myofibrils. Inhibition of oxidation increased tensile stress of myofibrillar gels and enhanced bind strength in restructured meat. Functionality of myofibrillar protein could be protected by antioxidants used in the washing process.

Original languageEnglish
Pages (from-to)1241-1244
Number of pages4
JournalJournal of Food Science
Volume58
Issue number6
DOIs
StatePublished - Nov 1993

Keywords

  • antioxidation
  • beef
  • gelation
  • heart
  • myofibrils

ASJC Scopus subject areas

  • Food Science

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