Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle

Biochemical and physicochemical properties of thermally treated natural actomyosin (NAM) from normal and pale, soft and exudative (PSE) pork were studied. About 37% and 25% of available sulphydryl groups formed disulphide bonds or other permanent chemical bonds at 70 °C in NAM from normal and PSE po...

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Bibliographic Details
Published in:	Food chemistry Vol. 113; no. 1; pp. 21 - 27
Main Authors:	Wang, Haihong, Pato, Mary, Pietrasik, Zeb, Shand, Phyllis
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-03-2009 [Amsterdam]: Elsevier Science
Subjects:	Actomyosin animal tissue extracts biochemical compounds Circular dichroism color cooking quality Differential scanning calorimetry Disulphide Dynamic rheology food analysis food composition Gelation hardness heat treatment hydrophobicity longissimus dorsi meat quality myofibrils natural additives pork PSE pork rheological properties Surface hydrophobicity Differential scanning calorimetry Actomyosin Dynamic rheology Gelation Disulphide Surface hydrophobicity PSE pork Circular dichroism
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