No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle |
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| Authors: | MW Schilling JR Claus NG Marriott MB Solomon WN Eigel H Wang |
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| Affiliation: | Authors Schilling, Marriott, Eigel, and Wang are with the Dept. of Food Science and Technology, Virginia Polytechnic Institute and State Univ., Blacksburg, Va. Author Claus is with the Meat Science &Muscle Biology Laboratory, Univ. of Wisconsin-Madison, 1805 Linden Dr. West, Madison, WI53706. Author Solomon is with the USDA Agri. Research Service, Meat Science Laboratory, Beltsville, Maryland. Direct inquiries to author Claus (E-mail: ). |
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| Abstract: | ABSTRACT: The protein functionality of meat proteins after treatment with hydrodynamic shock wave was determined. Frankfurters (cooked to 71 °C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the hydrodynamic shock waves (HSW) did not affect ( P < 0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected ( P < 0.05) by HSW. These results suggested that beef trim obtained from HSW-processed meat could be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein was not affected significantly by the HSW process. |
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| Keywords: | hydrodynamic shock wave protein functionality |
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