Changes in functional properties and SDS - PAGE pattern of goat meat proteins during frozen storage.

摘要

Goat meat has an enormous potential in meat product fabrication. An understanding of the functional properties of goat meat proteins is necessary to utilize it as fresh or in processed products. The aim of this study was to investigate the changes in protein solubility, water holding capacity, and protein electrophoretic pattern of goat meat during freezing. Small pieces of fillet muscles (Psoas minor)of goats were packed in polyethylene bags and kept at - 18 degrees C. Nitrogen solubility index, (NSI), and water holding capacity (WHC) were determined at one week intervals. Also, extracted proteins were subjected to SDS-PAGE. Results showed a significant decrease in NSI and WHC during frozen storage such that after 12 weeks NSI and WHC dropped to 15% and 30% of their oriSginal values, respectively. No significant change in SDS-PAGE patterns was observed. It is suggested that for prevention of such drastic effects, cryoprotectants such as polyoles or polyphosphates be applied to meat prior to freezing.