"immobilizes" - 1 õppematerjal

Liha töötlemine

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 that solubilized muscle proteins are a natural emulsifying agent due to the nature of the Aims of Emulsification amino-acid side-chains situated along their