University of SaskatchewanHARVEST
  • Login
  • Submit Your Work
  • About
    • About HARVEST
    • Guidelines
    • Browse
      • All of HARVEST
      • Communities & Collections
      • By Issue Date
      • Authors
      • Titles
      • Subjects
      • This Collection
      • By Issue Date
      • Authors
      • Titles
      • Subjects
    • My Account
      • Login
      JavaScript is disabled for your browser. Some features of this site may not work without it.
      View Item 
      • HARVEST
      • Electronic Theses and Dissertations
      • Graduate Theses and Dissertations
      • View Item
      • HARVEST
      • Electronic Theses and Dissertations
      • Graduate Theses and Dissertations
      • View Item

      Effects of protein modification on textural properties and water holding capacity of heat induced turkey breast meat gels

      Thumbnail
      View/Open
      Thesis.pdf (1.110Mb)
      Date
      2008
      Author
      Li, Xuesong
      Type
      Thesis
      Degree Level
      Masters
      Metadata
      Show full item record
      Abstract
      The main objectives of this research were to examine effects of protein modification (protein cleavage and crosslinking) on turkey meat gelation and to evaluate textural properties and water holding capacity of meat gels prepared from normal and PSE (pale, soft, exudative) turkey breast meat.First, the effect of protein degradation on turkey breast meat gelation was studied. To create different extent of proteolysis in the meat, á-chymotrypsin (EC 3.4.21.1) was added to normal and PSE meat batters at 0, 2.5, 5 and 10 ppm levels. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of cooked meat gels showed progressive protein hydrolysis with increasing enzyme level. Texture profile analysis and torsional analysis of the cooked meat gels showed an incremental deterioration in texture with increasing enzyme level. This inferior texture caused by proteolysis was similar to that observed in the gels made from PSE turkey meat alone. Pearson correlation coefficients indicated gel textural properties and expressible moisture were highly correlated to the degree of proteolysis, especially to that of myosin heavy chain (p < 0.001).The second study focused on modifying protein size to improve meat gelation, especially PSE meat gelation. Transglutaminase (TGase, EC 2.3.2.13) was chosen due to its ability to catalyze crosslinking of proteins. Pea protein isolate, an alternative to soy protein, was also evaluated as a meat protein extender. Textural profile and torsional gelometry analyses of the cooked meat gels showed TGase alone significantly (p < 0.05) increased gel texture, especially for those made from PSE meat. However, cook yield of the meat gels was compromised possibly due to steric effects. Addition of pea protein isolate alone improved cook yield and gel texture, especially for the gels made from PSE meat. The combination of TGase and pea protein produced the strongest meat gels, while maintaining a similar cook yield to the control. SDS-PAGE showed the disappearance of several protein bands contributed from the meat or pea protein with TGase addition, indicating that these likely were crosslinked and too large to enter the gel. Dynamic rheological analysis revealed TGase altered the viscoelastic properties of the meat or meat-pea protein mixtures and produced more elastic gels on cooling.This research indicated proteolysis had a dramatic impact on textural properties of turkey breast meat gels. Crosslinking of proteins catalyzed by TGase significantly improved gel texture, especially for the gels made from PSE meat. However, TGase-assisted crosslinking of proteins resulted in greater cooking losses unless an extender/adjunct such as pea protein was added.
      Degree
      Master of Science (M.Sc.)
      Department
      Applied Microbiology and Food Science
      Program
      Applied Microbiology and Food Science
      Supervisor
      Shand, Phyllis J.
      Committee
      Pietrasik, Zeb; Korber, Darren R.; Arganose, Gene
      Copyright Date
      2008
      URI
      http://hdl.handle.net/10388/etd-01172008-113934
      Subject
      PSE
      meat gel
      protein crosslinking
      protein degradation
      water holding capacity
      textural property
      Collections
      • Graduate Theses and Dissertations
      University of Saskatchewan

      University Library

      © University of Saskatchewan
      Contact Us | Disclaimer | Privacy