11 research outputs found
COMPARISON OF THE ABILITIES OF TRICHLOROACETIC, PICRIC, SULFOSALICYLIC, AND TUNGSTIC ACIDS TO PRECIPITATE PROTEIN HYDROLYSATES AND PROTEINS
Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)
Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of Casein
Use of tetrahymena pyriformis to evaluate the relative nutritive value (RNV) of some crop cultivars and processed cereals
Enzyme Activity Levels in Beef: Effect of Postmortem Aging and Endâpoint Cooking Temperature
While it is known that meat flavor varies as a function of endâpoint cooking temperature, storage time, and activity of endogenous hydrolytic enzymes, little is known about the interrelationship of these three factors with flavor. Several endogenous enzymes and proteins with potential involvement in meat flavor were investigated. The data indicate two main observations: (1) enzymes are redistributed to new intracellular compartments during postmortem aging. (2) enzyme activity is temperature dependent over the range examined (20â80°C) with some enzymes such as cathepsins B & L retaining a high level of activity (\u3e20% of that at 20°C) at temperatures above 70°C. Thus, the combined effect of postmortem aging and cooking, via enzyme redistribution and enzyme activity, respectively, influence the production of flavor compounds and precursors. Copyright © 1990, Wiley Blackwell. All rights reserve