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KMID : 0380619930250030295
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 3 p.295 ~ p.298
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Effect of Heating Temperature , Time and Protein Concentration on the Gel Properties and Heat Stability of a Mixed System of Pork Myofibrillar and Plasma Proteins
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이치호/Lee, Chi Ho
최병규/김천제/한의수/최도영/고원식/정구용/Choe, Byung Kyu/Kim, Cheon Jei/Han, Eui Su/Choi, Do Young/Ko, Won Sik/Joung, Ku Young
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Abstract
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This study was carried out to investigate the effects of heating temperature, heating time and protein concentration on the gel properties and heat stability of a mixed system of pork plasma and myofibrillar to increase the utility of porcine blood as protein resources of the food industry, especially meat processing industry. The solubility of plasma protein and mixture (plasma+myofibrillar protein) decreased significantly at 70 ℃ to 90 ℃ when heating temperature rised, whereas myofibrillar protein decreased slightly at 40℃ to 60, and the gel strength and the turbidity of those increased significantly at these heating temperatures. The solubility of plasma protein and mixture decreased when the heating time increased at 75 ℃ , whereas the gel strength and turbidity increased, and the solubility, the gel strength and the turbidity of myofibrillar protein showed no changes.
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KEYWORD
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