The Influence of Chopping Duration on the Degree of Proteins Extraction
Keywords:
chopping, myofibrillar proteins, sarcoplasmic proteinsAbstract
The quality of meat preparations, in terms of binding compositions, is directly influenced by the degree of extractibility of structural proteins, which in turn is influenced by a number of factors such as quality of raw and auxiliary materials, how various operations are conducted the technological process, type of equipment used, etc. This paper aims to follow how the degree of extractability of sarcoplasmic and myofibril proteins it is influenced by chopping and the type raw material. From experiments it was found that the degree of extraction of proteins increases with increasing chopping to a time when extracting a slight regression. For the same chopping stroke by degree of extraction is higher for samples obtained from pork and the evidence obtained by adding water cooled.
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