scholarly journals Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

2015 ◽  
Vol 21 (4) ◽  
pp. 597-605 ◽  
Author(s):  
Ziye Zhang ◽  
Yuling Yang ◽  
Xiaozhi Tang ◽  
Yinji Chen ◽  
Yuan You
Keyword(s):  
Ionic Strength ◽  
Functional Properties ◽  
Myofibrillar Protein ◽  
Protein Gel

scholarly journals Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

LWT ◽  
2021 ◽  
pp. 112675
Author(s):  
Noman Walayat ◽  
Xiukang Wang ◽  
Jianhua Liu ◽  
Asad Nawaz ◽  
Zhongli Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Grass Carp ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Water Mobility ◽  
Protein Gel ◽  
Kappa Carrageenan

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

2021 ◽  
Vol 357 ◽  
pp. 129745
Author(s):  
Qian Wang ◽  
Xidong Jiao ◽  
Bowen Yan ◽  
Linglu Meng ◽  
Hongwei Cao ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Cathepsin L ◽  
Inhibitory Effect ◽  
Myofibrillar Protein ◽  
Protein Gel

Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers

1997 ◽  
Vol 45 (3) ◽  
pp. 622-626 ◽  
Author(s):  
Bernard Cuq ◽  
Nathalie Gontard ◽  
Jean-Louis Cuq ◽  
Stéphane Guilbert
Keyword(s):  
Functional Properties ◽  
Myofibrillar Protein

scholarly journals Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 721
Author(s):  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Sin-Woo Noh ◽  
Koo Bok Chin ◽  
Hyun-Wook Kim
Keyword(s):  
Ionic Strength ◽  
Ph Value ◽  
Protein Solubility ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Technological Properties ◽  
Raw Meat

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

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