Citation
Cortez-Vega W. R., . and Zanette B., . and Prentice C., . and Menezes B. S., . and Souza J. T. A., . Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken. pp. 1374-1379. ISSN 22317546
Abstract
The aim of this study was to evaluate the physicochemical and functional properties of the protein recovered from mechanically deboned chicken meat (MDM) obtained by surimi and pH shift processes. The final products were characterized for proximate chemical composition with the protein isolate show in low value of lipids and a higher value of proteins than the surimi. Among these proteins fractions of myofibrillar proteins actin and myosin were identified by electrophoresis in both products. With these results it was concluded that it is possible to obtain a protein isolate and surimi with desirable functional characteristics with high protein value and less lipids and a chemical process applicable in the food industry
Download File
Full text available from:
Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(9).pdf
|
Abstract
The aim of this study was to evaluate the physicochemical and functional properties of the protein recovered from mechanically deboned chicken meat (MDM) obtained by surimi and pH shift processes. The final products were characterized for proximate chemical composition with the protein isolate show in low value of lipids and a higher value of proteins than the surimi. Among these proteins fractions of myofibrillar proteins actin and myosin were identified by electrophoresis in both products. With these results it was concluded that it is possible to obtain a protein isolate and surimi with desirable functional characteristics with high protein value and less lipids and a chemical process applicable in the food industry
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Physicochemical properties |
AGROVOC Term: | Surimi |
AGROVOC Term: | Protein isolates |
AGROVOC Term: | Deboned meat |
AGROVOC Term: | Chicken meat |
AGROVOC Term: | Chemical composition |
AGROVOC Term: | Myosin |
AGROVOC Term: | Actin |
AGROVOC Term: | Electrophoresis |
AGROVOC Term: | Protein value |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:27 |
URI: | http://webagris.upm.edu.my/id/eprint/22128 |
Actions (login required)
![]() |
View Item |