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- Title
AVALIAÇÃO DA SOLUBILIDADE DAS PROTEÍNAS MIOFIBRILARES, CAPACIDADE DE EMULSIFICAÇÃO E PERDA POR COCÇÃO, EVAPORAÇÃO E GOTEJAMENTO DAS CARNES DE EMA, AVESTRUZ E FRANGO.
- Authors
Costa SILVA, Letícia Cristina; SILVA, Julyanna Andrade; DARROS-BARBOSA, Roger; ROMANELLI, Pedro Fernando
- Abstract
This study determined the solubility of myofi brillar proteins, emulsifying capacity of protein and cooking, evaporation and drip losses of meat from rhea (Rhea americana), ostrich (Struthio camelus) and chicken (Gallus domesticus). A total of 30 animals (males), 10 rheas, 10 ostriches and 10 chickens. Four samples of each species were obtained from the muscle iliotibialis lateralis to perform analyzes. Solubility of myofi brillar proteins was conducted at pH 3.0, 5.5 and 7.0, for which a higher solubility at pH 7.0 was observed by the addition of NaCl, due to the displacement of the isoelectric point and low solubility of proteins at pH 3.0. Proteins from chicken had higher solubility at all pH studied, and rhea meat, besides having high total protein content, had the lowest soluble proteins content. The emulsifying capacity of proteins showed signifi cant differences in pH 7.0, with highest values for the chicken meat followed by ostrich meat. Highest cooking and evaporation losses were found for rhea and ostrich meats, suggesting less juicy and less tender meats compared to chicken meat. The drip loss for ostrich meat was not signifi cantly different from the other species studied, unlike rhea and chicken meats which showed signifi cant differences. The rhea meat had highest drip loss. The results suggest that the chicken meat had favorable quality in the extraction of soluble proteins, for the production of emulsifi ed products, and resulting in a juicier meat after cooking. The rhea and ostrich meats showed high protein and low fat contents, but low solubility of proteins and low emulsifying capacity, although not affecting meat quality, and still possible to use in emulsifi ed products.
- Subjects
CHICKENS; GREATER rhea; ISOELECTRIC focusing; SOLUBILITY; MYOFIBRILS
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, Vol 23, Issue 4, p647
- ISSN
0103-4235
- Publication type
Article