The Iraqi Journal of Veterinary Medicine (Dec 2000)
Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
Abstract
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics .
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