Partial financial support was provided by Hydrodyne, Inc. in San Juan, Puerto Rico.
No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 335–340, January 2002
How to Cite
Schilling, M.W., Claus, J.R., Marriott, N.G., Solomon, M.B., Eigel, W.N. and Wang, H. (2002), No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle. Journal of Food Science, 67: 335–340. doi: 10.1111/j.1365-2621.2002.tb11406.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000137 Submitted 1/25/00, Accepted 12/10/00, Received 3/21/01
- hydrodynamic shock wave;
- protein functionality
ABSTRACT: The protein functionality of meat proteins after treatment with hydrodynamic shock wave was determined. Frankfurters (cooked to 71 °C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the hydrodynamic shock waves (HSW) did not affect (P < 0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P < 0.05) by HSW. These results suggested that beef trim obtained from HSW-processed meat could be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein was not affected significantly by the HSW process.