Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Rakesh K Singh
100 Cedar Street,
Athens, GA 30602
Tanzania
Research Article
Thermally Induced Changes in Quality of Chicken Breast Meat Protein Fractions
Author(s): Rakesh K Singh and Deepti DeshpandeRakesh K Singh and Deepti Deshpande
Functional properties of chicken breast meat are affected by heat treatments and the condition of meat, i.e., normal or pale, soft exudative (PSE) meat. The two main fractions of meat proteins, myofibrillar and sarcoplasmic are affected differently by the treatments and the condition of the meat. The aim of this study was to extract myofibrillar and sarcoplasmic proteins from the chicken breast meat and determine differences in protein extractability between normal and PSE meat, and determine temperature transitions in whole muscle and its constituent proteins. The protein concentration of sarcoplasmic protein was less than that of myofibrillar protein in chicken breast muscle. It was also found that the protein solubility differed in normal and PSE muscle. The PSE muscle showed lower protein solubility as compared to the normal muscle which was assumed to be due to the denaturation of s.. View More»
DOI:
10.4172/2155-9600.1000709