Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
|Number of pages||7|
|Journal||Journal of Food Science|
|Publication status||Published - 1996 Mar 1|
ASJC Scopus subject areas
- Food Science