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Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. Lin, Ting-shen

Abstract

The effect of gamma irradiation on the emulsifying capacity of turkey light meat was studied in a model system. A change of emulsifying capacity due to the changes of functional capabilities of salt-soluble proteins were studied on the irradiated salt-soluble-protein extract by disc electrophoresis, viscometry, fluorescence spectroscopy and measurement of pH. The formed emulsions were taken for examination of the particle size under the microscope, measurement of the viscosity with a Haake Rotovisco Viscometer, and for the determination of the stability by a method of centrifugation and cooking. Irradiation of turkey meat at doses of 1 or 3 Mrad increased the emulsifying capacity of the tissue but doses of 2 or 4 Mrad decreased capacity relative to an unirradiated control. Irradiation had no effect on the extractability of salt-soluble proteins. The emulsifying capacity of irradiated salt-soluble-protein extract increased significantly ( p≤0.05 ) and viscosity decreased significantly ( p≤0.05 ) with increasing dose of irradiation from 0 to 2 Mrad. Doses of 3 or 4 Mrad failed to produce further significant change in either variable. Irradiation of the salt-soluble-protein extract also resulted in a decrease in particle size of the emulsion; an increase in viscosity of the emulsion; an increase of hydrophobic effect in the salt-soluble-protein molecule; an increase in the electrophoretic mobility of the two main protein fractions on polyacrylamide gel; an increase in pH; and an increase in the stability of emulsions judged on the basis of volume of oil in the supernatant after centrifugation and cooking.

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