Impact of electrically activated water fractions on solubility of meat proteins

Authors

DOI:

https://doi.org/10.15587/2312-8372.2015.50314

Keywords:

electrically activated water, catholyte, anolyte, meat, proteins, solubility

Abstract

The article examines and discusses the influence of electrically activated water on the proteins of muscle tissue. The aim of the study is to improve the solubility of proteins in muscle tissue to achieve greater yields and improve their quality through the use of electrically activated water fractions. The results of the studies of solubility change of sarcoplasmic and myofibrillar proteins are given. It is established the solubility level of sarcoplasmic and myofibrillar proteins in the presence of a catholyte, anolyte and drinking tap water (control). The efficiency of using electrically activated water fractions to improve the solubility of proteins in muscle tissue is shown. It is determined the dependence of the water-holding and fat-holding capacity, emulsifying capacity and emulsion stability on the protein solubility under the influence of the electrically activated water fractions. The results can be used in the production technology of emulsified sausage.

Author Biographies

Людмила Григорівна Віннікова, Odessa National Academy of Food Technologies, Str. Kanatnaya 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of the Department

Department of Technology of meat, fish and seafood

Ксенія Володимирівна Пронькіна, Odessa National Academy of Food Technologies, Str. Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate

Department of Technology of meat, fish and seafood

References

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Published

2015-09-22

How to Cite

Віннікова, Л. Г., & Пронькіна, К. В. (2015). Impact of electrically activated water fractions on solubility of meat proteins. Technology Audit and Production Reserves, 5(7(25), 36–38. https://doi.org/10.15587/2312-8372.2015.50314

Issue

Vol. 5 No. 7(25) (2015): Fundamental and applied researches: integration into the world scientometric databases

Section

Processes and equipment of food and chemical industries

License

Copyright (c) 2016 Людмила Григорівна Віннікова, Ксенія Володимирівна Пронькіна

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