MEAT BATTERS - EFFECT OF CHEMICAL MODIFICATION ON PROTEIN RECOVERY AND FUNCTIONALITY

The effects of chemical modifications by hydrogen peroxide, beta-merca ptoethanol, EDTA, urea and polyethylene sorbitan monooleate on raw and cooked meat batters (i.e. with 25% fat) were studied. Eight major pro teins were recovered from the meat batters. Correlation of extracted p rotein concentration with batter stability showed that soluble myosin (in the aqueous phase) correlated best with fat stabilization in the r aw batters and water binding during cooking. The results suggest that Z-nin, the major protein present in the aqueous phase, was mainly invo lved in binding the interfacial protein film around the fat globules t o the protein matrix. The reduction of disulphide bonds increased tota l protein extracted from the meat batters. The results also suggest th at disulphide bond formation influenced the amount of myosin and actom yosin present in the aqueous phase. (C) 1997 Published by Elsevier Sci ence Ltd on behalf of the Canadian Institute of Food Science and Techn ology.