"entrapping" - 1 õppematerjal

Liha töötlemine

made from immiscible liquids, muscles are proteins in salts must surround the finely structured media that have to be disorganized chopped fat particles. Fat stabilization during to enable emulsification. During fragmenta- chopping is due both to the formation of an tion, fiber bundles are separated and their interfacial film surrounding the fat globules membranes are broken. Sarcoleme is broken and to the physical entrapping of the fat glob- and myofibrils are liberated, actomyosin ules within the protein matrix (Barbut 1998). swells, and water can be captured (Schut As fat particles’ size decreases, the emulsion 1976). The collapse of the myofibrillar struc- stability will increase, provided there is suf- ture is promoted by mechanical action such ficient protein to coat all the fat particles. A