Heat-induced changes of sulfhydryl groups of muscle foods
Shahidi, F. | Onodenalore, A.C. | Synowiecki, J.
The effects of heat processing temperature and time schedules on changes in sulfhydryl groups and disulfide bonds of mechanically separated seal meat (MSSM) and mechanically separated chicken meat (MSCM) were studied. The content of free sulfhydryl groups in samples decreased by approximately 60% as a result of heat processing at 99 degrees C for 40 min. A corresponding increase in their content of disulfide bonds was observed. Aqueous washing of samples resulted in a decrease in their content of sulfhydryl groups. The amount of disulfide bonds formed upon heat processing in samples corresponded well with the solubility of proteins in 0.035M sodium dodecyl sulfate or the degree of their thermal coagulation.
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