"nonaqueous" - 1 õppematerjal

Liha töötlemine

Water is a dipolar molecule and as such is The majority of the water that is affected attracted to charged species like proteins. In by the process of converting muscle to meat fact, some of the water in muscle cells is very is the entrapped (immobilized) water. closely bound to protein. By definition, Maintaining as much of this water as possible bound water is water that exists in the vicin- in meat is the goal of many processors. Some ity of nonaqueous constituents (like proteins) of the factors that can influence the retention and has reduced mobility (i.e., does not easily of entrapped water include manipulation of move to other compartments). This water is the net charge of myofibrillar proteins and very resistant to freezing and to being driven the structure of the muscle cell and its com- off by conventional heating (Fennema 1985). ponents (myofibrils, cytoskeletal linkages,