Abstract
The effect of cooking temperature and time on the percentage colour formation, nitrite decomposition and denaturation of sarcoplasmic proteins in processed meat products was investigated in detail. The colour forming percentage increased with a rise in temperature of heating, especially at 50–60°C ( P < 0·05). The percentage nitrite decomposition was promoted by the retention time of cooking rather than by the cooking temperature ( P < 0·05). The percentage of sarcoplasmic proteins denatured was enhanced by heating temperature in the range 50–80°C (especially at 50–60°C) ( P < 0·05). The relationship between the percentage colour formation and the percentage of sarcoplasmic proteins denatured is discussed. The SDS-PAGE patterns of the heat-treated samples revealed the components of the sarcoplasmic proteins which had been denatured.
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