Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
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Published:
Dec 28, 2000
Keywords:
Animal Meat, Proteins, Chemical
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Abstract
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics .
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Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties. (2000). The Iraqi Journal of Veterinary Medicine, 24(2), 134-148. https://doi.org/10.30539/ijvm.v24i2.1172
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How to Cite
Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties. (2000). The Iraqi Journal of Veterinary Medicine, 24(2), 134-148. https://doi.org/10.30539/ijvm.v24i2.1172
References
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5-Al- Delami, O.F., 1980 Some sorts of baby food from meat. Ph. D. Thesis, Galats University, Romania.
6-A1- Delami, O.F., 1996 Water extraction of meat proteins . Iraqi Med. J. for Vet. Sci. 19&20: .
7-AOAC, 1975 Official methods of analysis of the association of official analytical chemists. 12th edition Washington, D.C.
8-Asghar, A., and Pearson , A.M. 1980 Influences of ant and postmortem treatments upon muscle composition and meat quality Adv. Food Res. 26:58 69.
9-Asghar , A., and Yeastg , N.T.M., 1970 Corrlation between physiochemical characteristics of lamb L. dorsi. J. Food Sci. 28:1.
10-Banu, C., 1971. Methods of food analysis. Academic Press, Romania .
11-Lowrie, R.A., 1985 Meat science, 4th edition , Pergamon Press.
12-Purchas, RW., 1972 The relative importance of some determinants of beef tenderness. J. Food Sci., 37:341.
13-Stumbo, C.R., 1973 Thermo bacteriology in food processing, 2nd ed. Academic Press.
14-Webb, N.B., Kablenberg, O.J., Naumann, H.D., and Hedrick, H.B., 1967 Biochemical factors affecting beef tenderness. J. Food Sci. , 32:1.