Influence of heat-induced changes in meat proteins on the quality characteristics of the finished product

Abstract

In order to identify the coagulation-denaturation changes in proteins for the development of heat treatment modes and the production of products with specified characteristics, a set of changes in the dynamics of the degree of denaturation and the electrophoretic profile of proteins was studied. Qualitative structural changes of proteins in model products from the scapular part of pork halves with signs of NOR and PSE were studied by electrophoresis in polyacrylamide gel in the presence of sodium dodecyl sulfate. The analysis of these changes made it possible to develop new and adjust the existing technological modes of processing meat raw materials. The prospects of using LT-LT heat treatment modes for whole-muscle cooked pork products with signs of NOR and PSE are shown. The results showed a higher activity of tissue proteases in PSE-pork compared to NOR, which carry out the proteolysis of "heavy" proteins. The largest number of protein fractions in the model products from PSE - pork is visualized in the zone of "medium" proteins with a molecular weight of 20 to 100 kDa. Minimal changes in the fractional composition occur at 50-55°C in myofibrillar proteins and 65°C in sarcoplasmic proteins.