Protein‐Protein Interaction and Fat and Water Binding in Comminuted Flesh Products

Authors:
  • JNJ. C. De Ng
    J. C. De Ng
  • RTR. T. Toledo
    R. T. Toledo
  • DLD. A. Lillard
    D. A. Lillard
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Abstract
The possible role of protein‐protein interaction in influencing the water and fat binding capacity of comminuted flesh products was studied. Water and fat binding by meat batters diminish when temperatures exceed 16°C during comminution. The loss of binding capacity was partially reversible, and cooling the batters to 0°C by addition of dry ice and rechopping allowed a partial recovery of the fat and water binding capacity. A cause and effect relationship between the change in fat and water binding by meat batters on chopping and protein‐protein interaction in actomyosin solutions was demonstrated. Protein‐protein interaction results in molecular aggregation and when measured as an increase in light scattering absorbance at 320 nm by a protein solution, the reaction was shown to be reversible between 4 and 30°C. When actomyosin solutions extracted from meat samples showed reduced protein‐protein interaction in the temperature range used in chopping, the batters made from these meats also showed the least loss in fat and water binding capacity with prolonged chopping. Controlling temperatures during chopping within a range where protein‐protein interaction in actomyosin solutions was found to be minimal, allowed prolonged chopping without loss in fat and water binding.

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