Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat.

• CHUNG YUN-CHIN

  Department of Food and Nutrition, Providence University

• HO MING-LONG

  Department of Food Science, National Taiwan Ocean University

• CHYAN FU-LIN

  Department of Food Science, National Taiwan Ocean University

• JIANG SHANN-TZONG

  Department of Food Science, National Taiwan Ocean University

Abstract

In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze-thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO₃), or a mixture of both) and freeze-dried. The extractability, Ca-ATPase, reactive and total sulfhydryl of actomyosin increased with the addition of reducing agents. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks and set at 40°C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. According to the data obtained, the binding ability of the binder could be greatly improved by the reducing agents which could recover the native protein.

Journal

• Fisheries science

  Fisheries science 66 (1), 130-135, 2000

  The Japanese Society of Fisheries Science

Keywords

• binder
• mackerel
• muscle protein
• restructured meat

Details

• CRID: 1390001204430483328
• NII Article ID: 130003903438
• NII Article ID: 10004857423
• NII Book ID: AA10993718
• DOI: 10.1046/j.1444-2906.2000.00019.x
• ISSN: 14442906
• ISSN: 09199268
• NDL BIB ID: 5296954
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5296954
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed