Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken

被引：0
|
作者：
Menezes, B. S. [1 ]
Zanette, B. [1 ]
Souza, J. T. A. [1 ]
Cortez-Vega, W. R. [2 ]
Prentice, C. [1 ]
机构：
[1] Fed Univ Rio Grande, Sch Chem & Food, Lab Food Technol, POB 474, BR-96201900 Rio Grande, RS, Brazil
[2] Fed Univ Grande Dourados, Fac Engn, Lab Engn, Km 12,Rod Dourados Itahum, BR-79804970 Dourados, MS, Brazil
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2015年 / 22卷 / 04期
关键词：
Chicken; Protein; Properties; Solubility; Digestibility; ACID; PH;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to evaluate the physicochemical and functional properties of the protein recovered from mechanically deboned chicken meat (MDM) obtained by surimi and pH shift processes. The final products were characterized for proximate chemical composition with the protein isolate show in low value of lipids and a higher value of proteins than the surimi. Among these proteins, fractions of myofibrillar proteins actin and myosin were identified by electrophoresis in both products. With these results, it was concluded that it is possible to obtain a protein isolate and surimi with desirable functional characteristics, with high protein value and less lipids and a chemical process applicable in the food industry. (C) All Rights Reserved
引用
收藏
页码：1374 / 1379
页数：6
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