Effective use of culled hens: The use of chicken sarcoplasmic proteins for rheological improvement of model sausage
2005
Miyaguchi, Y.(Ibaraki Univ., Ami (Japan). Coll. of Agriculture) | Sakamoto, T. | Hayashi, Y. | Nagayama, K.
In order to investigate effective ways of using culled hens, we examined the possibility of utilizing chicken sarcoplasmic proteins (SP) for the rheological improvement of meat products prepared with water-washed pork loin meat. Chicken SP was extracted from breast or thigh muscle and fractionated by the salting-out method with ammonium sulfate. When model sausage mixed with each SP fraction was prepared with heating at 70 deg C for 30 min, the breaking stress of sausage gel containing SP fractions was found to increase ; in particular, the f3 fraction obtained as the supernatant in 75% saturated ammonium sulfate solution had a marked effect, regardless of the source of spent hen and the site of the muscle. SDS-PAGE and gel densitometry showed that every f3 fraction contained glyceraldehyde-3-phosphate dehydrogenase (GAPDH) as a protein ingredient. These results suggest that spent hen is a good source of material for use as a gelling agent in meat products.
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