The effects of tumbling and sodium tripolyphosphate on the proteins of doner

作者：Demirok Eda^*; Kolsarici Nuray; Akoglu Ilker Turan; Ozden Esma

来源：Meat Science, 2011, 89(2): 154-159.

DOI：10.1016/j.meatsci.2011.04.008

• Doner
• Tumbling
• Sodium tripolyphosphare
• Beef
• Proteolysis
• SDS-PAGE

This study was designed to investigate the influence of tumbling and sodium tripolyphosphate (STPP) with marination on the protein structure of raw and cooked doner, a traditional Middle East product consumed widely in many areas of the world. Proximate composition (%moisture, %protein, %fat, %ash, and pH value), salt soluble protein (SSP) and total a-amino grup amount were determined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate alterations in the sarcoplasmic and myofibrillar proteins. Utilization of STPP increased the moisture content and ash contents, and pH value of raw doner (p<0.05). Only tumbling and STPP had a significant two-way interaction for moisture content, SSP and total a-amino group amounts of cooked doner (p<0.05). None of the treatments significantly affected the fraction of sarcoplasmic and myofibrillar proteins. In addition, cooking caused proteolysis of these proteins.

• 出版日期2011-10