Changes in the free -NH2, free -CO2H and titratable acidity of meat proteins |
| |
| Authors: | P B MADOVI |
| |
| Affiliation: | Food Science Laboratories, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD |
| |
| Abstract: | The 2, 4, 6-trinitrobenzene sulphonic acid (TNBS) spectrophotometric assay and formol titration were used to measure changes in free -NH2 and free -CO2H respectively, in meat proteins dissolved in 3% sodium dodecyl sulphate (SDS). Changes in the titratable acidity of the meats was also determined. The free -NH2 groups were found to decrease markedly with cooking while -CO2H remained relatively constant. Intermediate moisture beef ( Longissimus dorsi ) processed and stored at 38°C showed the free groups increasing for up to 8 weeks' storage due to proteolysis, followed later by a sharp fall due to cross-linking. But titratable acidity of the IM beef samples continued to rise with storage. |
| |
| Keywords: | |
|
|
