Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

Abstract

SummaryEmulsifying capacity (EC) and emulsion stability (ES) in myofibrillar, sarcoplasmic, and a mixture of both protein fractions isolated from normal, PSE‐and DFD‐type broiler breast muscles were investigated. The EC and ES in sausage mixtures formulated from the three kinds of broiler meats mentioned above, as well as the influence of frozen storage on the EC and ES in meat, were also studied. Generally, myofibrillar proteins demonstrated considerably higher EC and ES than the sarcoplasmic ones. In the mixture of both proteins intermediate values of EC and ES were found.Myofibrillar and sarcoplasmic proteins originating from normal broiler meat (pH15 6.2) showed better EC and ES than proteins from PSE‐ and DFD‐type meat, were observed. EC in sausage mixtures was not affected by the initial pH no significant differences in EC and ES, as influenced by initial pH values of meat, were observed. EC in sausage mixture was not affected by the initial pH of broiler breast muscles, but the best ES was found in the mixture containing normal broiler meat. The mixture prepared from PSE‐type meat showed intermediate ES values, and that containing DFD‐type meat demonstrated the lowest ES.Proteins extracted from sausage meats using 2% of sodium chloride revealed the highest EC in the samples produced from normal meat of pH15 6.5.Frozen storage over 3 months decreased the EC and particularly the ES in broiler breast muscles.