The Iraqi Journal of Veterinary Medicine (Dec 2000)

Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties

  • O. F. Al- Delami,
  • Shalan A. Al- Mashikhi,
  • Hannan T. Al- Azawi

DOI
https://doi.org/10.30539/ijvm.v24i2.1172
Journal volume & issue
Vol. 24, no. 2

Abstract

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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 .

Keywords