The effects of tumbling and sodium tripolyphosphate on the proteins of doner

DEMİROK SONCU E., Kolsarici N., Akoglu I. T., Ozden E.

MEAT SCIENCE, cilt.89, sa.2, ss.154-159, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.meatsci.2011.04.008
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.154-159
  • Anahtar Kelimeler: Doner, Tumbling, Sodium tripolyphosphare, Beef, Proteolysis, SDS-PAGE, LIPID OXIDATION, ROAST BEEF, QUALITY CHARACTERISTICS, KEBAB, SALT, MEAT, TIME, PROTEOLYSIS, TENDERNESS, PHOSPHATE
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was designed to investigate the influence of tumbling and sodium tripolyphosphate (STPP) with marination on the protein structure of raw and cooked doner, a traditional Middle East product consumed widely in many areas of the world. Proximate composition (%moisture, %protein, %fat, %ash, and pH value), salt soluble protein (SSP) and total a-amino grup amount were determined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate alterations in the sarcoplasmic and myofibrillar proteins. Utilization of STPP increased the moisture content and ash contents, and pH value of raw doner (p<0.05). Only tumbling and STPP had a significant two-way interaction for moisture content, SSP and total a-amino group amounts of cooked doner (p<0.05). None of the treatments significantly affected the fraction of sarcoplasmic and myofibrillar proteins. In addition, cooking caused proteolysis of these proteins. (C) 2011 Elsevier Ltd. All rights reserved.