Effects of heat on meat proteins - Implications on structure and quality of meat products
(2005) In Meat Science 70(3). p.493-508- Abstract
- Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 ° C, but for some of them the coagulation can extend up to 90 ° C. For myofibrillar proteins in solution unfolding starts at 30-32 ° C, followed by protein-protein association at 36-40 ° C and subsequent gelation at 45-50 ° C (cone. > 0.5% by weight). At temperatures between 53 and 63 ° C the collagen denaturation occurs, followed by collagen fibre... (More)
- Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 ° C, but for some of them the coagulation can extend up to 90 ° C. For myofibrillar proteins in solution unfolding starts at 30-32 ° C, followed by protein-protein association at 36-40 ° C and subsequent gelation at 45-50 ° C (cone. > 0.5% by weight). At temperatures between 53 and 63 ° C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed. © 2005 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/152058
- author
- Tornberg, Eva LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Meat Science
- volume
- 70
- issue
- 3
- pages
- 493 - 508
- publisher
- Elsevier
- external identifiers
-
- wos:000229570200010
- scopus:33644522736
- ISSN
- 1873-4138
- DOI
- 10.1016/j.meatsci.2004.11.021
- language
- English
- LU publication?
- yes
- id
- 88d9a255-499a-4f43-9c40-e452b670f927 (old id 152058)
- alternative location
- http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T9G-4FN76XM-1-15&_cdi=5114&_user=745831&_orig=search&_coverDate=07%2F31%2F2005&_sk=999299996&view=c&wchp=dGLbVzb-zSkWz&md5=ebd487ef84176c960289ab84cd886fb1&ie=/sdarticle.pdf
- date added to LUP
- 2016-04-01 16:21:50
- date last changed
- 2023-12-13 06:33:12
@article{88d9a255-499a-4f43-9c40-e452b670f927,
abstract = {{Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 ° C, but for some of them the coagulation can extend up to 90 ° C. For myofibrillar proteins in solution unfolding starts at 30-32 ° C, followed by protein-protein association at 36-40 ° C and subsequent gelation at 45-50 ° C (cone. > 0.5% by weight). At temperatures between 53 and 63 ° C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed. © 2005 Elsevier Ltd. All rights reserved.}},
author = {{Tornberg, Eva}},
issn = {{1873-4138}},
language = {{eng}},
number = {{3}},
pages = {{493--508}},
publisher = {{Elsevier}},
series = {{Meat Science}},
title = {{Effects of heat on meat proteins - Implications on structure and quality of meat products}},
url = {{http://dx.doi.org/10.1016/j.meatsci.2004.11.021}},
doi = {{10.1016/j.meatsci.2004.11.021}},
volume = {{70}},
year = {{2005}},
}