"hydropho" - 1 õppematerjal

Liha töötlemine

1999). Protein hydrophobicity is important Basic meat batter ingredients are lean meat, for effective formation of the IPF and fat, water, and sodium chloride, but various stabilization of the protein matrix (Mandigo nonmeat ingredients are often used. 2004). During heating, myofibrillar proteins start to denature, leaving several hydropho- bic domains exposed. Hydrophobic interac- Meat Muscles and Meat Derivatives tions are then more likely, as is enhanced Structure of Muscles protein aggregation that immobilizes the fat globules by physical entrapment (Mandigo High-quality lean meat shows very good 2004). functional properties. It is well recognized