Differential Scanning Calorimetric Studies of Meat Protein-Alginate Mixtures |
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| Authors: | STUART A ENSOR JOHN N SOFOS GLENN R SCHMIDT |
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| Affiliation: | Authors Ensor, Sofos and Schmidt are with the Dept. of Animal Sciences and Dept. of Food Science &Human Nutrition, Colorado State Univ., Fort Collins, CO 80523. |
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| Abstract: | Differential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78°C. Addition of algin/calcium binder or 5-10% connective tissue increased magnitude of the 58°C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6°C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67°C to 58°C was similar in magnitude to the shift of the 67-68 and 58°C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products. |
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