A novel partitioning method as a possible tool for investigating meat. I. |
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Authors: | J Szamos Anna Jánosi Boróka Tamás and éva Kiss |
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Affiliation: | (1) Central Food Research Institute, Herman Otto ut 15, H-1022 Budapest, Hungary, HU;(2) Loránd E?tv?s University, Department of Colloid Chemistry, Budapest 112, P.O. Box 32, H-1518, Hungary, HU |
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Abstract: | This paper describes a practical application of the interfacial protein enrichment method, called three-phase partitioning
(TPP), and outlines its significance in the differentiation of multicomponent protein systems, such as homogenates and drips
of different meats (pork, beef, chicken, turkey and wild-boar). The results obtained using the single-protein model system
are also reported to demonstrate the basic process and some characteristic features of TPP. For meat-protein-partitioning
experiments, ammonium sulphate (41% relative saturation) and 23.7% tert-butanol were used at 20 – 25°C. Using this two-liquid system, a characteristic distribution of three phases (including a
semi-solid midlayer) was obtained for homogenates of eight different meats following centrifugation. Compressibility, expressed
as a ratio of layer thickness obtained by low-speed (200 g) and medium-speed (4500 g) centrifugation, allowed us to distinguish between beef and pork drips. A good correlation was
found between layer thickness and storage time for wild-boar samples. The partitioning presented here can be considered as
a rapid and simple method for comparison between raw meat samples of different origin.
Received: 9 July 1997 / Revised version: 1 October 1997 |
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Keywords: | Meat Three-phase partitioning Drips of beef pork and wild-boar Protein separation |
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