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Protein fractions and characteristics of lipids in fresh broiler and layer chicken muscles and penetration of salt and acid in marinated muscles.

Rathina Raj, K. and Jagannatha Rao, R. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Protein fractions and characteristics of lipids in fresh broiler and layer chicken muscles and penetration of salt and acid in marinated muscles. Journal of Food Science and Technology, 36 (6). 522-526, 18 ref.. ISSN 0022-1155

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Abstract

Processing properties (in terms of lipid and protein quality) of breast and thigh meat from broiler and layer chickens were compared. Comparative properties studied included protein solubility, muscle protein fractions, and saponification and iodine values of lipids from pre- and post rigor breast and thigh meat. Water holding capacity (WHC), acidity and salt content of marinated pre- and post rigor thigh and breast meat was also studied. Myofibrillar protein content was lower and sarcoplasmic protein content higher in breast meat compared with thigh meat. Saponification values were higher and iodine values lower in broiler meat lipids than in layer meat lipids. Pre rigor marinated meat had higher WHC than post rigor marinated meat. Acidity was higher and salt content lower in breast meat than in thigh meat marinated for 30 min at ambient temp. (26

Item Type: Article
Uncontrolled Keywords: CHICKEN-MEAT; LIPIDS-; PHYSICAL-PROPERTIES; PROTEINS-ANIMAL; SOAKING-; ANIMAL-PROTEINS; MARINATION-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Technology Transfer and Business Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 07:12
Last Modified: 14 Dec 2016 10:24
URI: http://ir.cftri.com/id/eprint/7703

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