Abstract
ABSTRACTFunctional (gel strength, cook loss, emulsifying, fat and water binding capacities) and physicochemical properties of mince and salt‐extractable proteins were analyzed. Factor analysis identified three principal components which accounted for over 75% of data variance and distinguished between mechanically and hand‐deboned meat and fish samples. Stepwise discriminant analyses classified samples with good, intermediate and poor functionality. Regression analyses yielded equations to predict functionality from physicochemical properties. Generally, samples with superior thermally induced functionality possessed (1) higher protein, lower fat and pH in the mince; (2) higher solubility and sulthydryl and lower hydrophobicity in unheated salt‐extractable proteins; and (3) greater decrease in solubility and increase in hydrophobicity after heating.
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