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KMID : 1024620000200040320
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Food Science of Animal Resources
2000 Volume.20 No. 4 p.320 ~ p.325
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Evaluation of Diet and Frozen Storage on Protein Functionalities of Ostrich Muscle
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Chin Koo-Bok
Jimmy T. Keeton
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Abstract
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The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility(g/l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility(g/l).
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KEYWORD
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ostrich muscle, diet, frozen storage, protein, functionalities
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