https://search.dev.ndltd.org/etd/massey/oai:mro.massey.ac.nz:10179/11968
type: CreativeWork
name: The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University
description: The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under different temperature, protein to water ratio and salt treatments using model systems. Model systems were designed so that they approximated the physical and chemical conditions found in an emulsion- type sausage. The properties of the meat proteins were compared to those exhibited by a soy concentrate (GL750) and three sodium caseinates (SV07, SV02 and CasN) measured under the same conditions. In addition the performance of the meat, soy, and caseinate proteins in an emulsion-type sausage was evaluated. MassMPC and MyoMPC exhibited superior heat gelling properties compared to the commercial protein products while SarcoMPC was more soluble and exhibited foaming properties similar to these products. All three proteins could be used successfully in sausages which had 3% of the total protein replaced with additive protein. At a 30% replacement level the addition of MassMPC and SarcoMPC produced undesirable effects on sausage properties. MyoMPC did not adversely affect the characteristics important in a commercial sausage, at this replacement level. However, in terms of overall functional properties and performance in a food system, MassMPC, MyoMPC and SarcoMPC were inferior to the commercial protein products. Data collected from this study were analyzed using the Pearson's correlation test to identify relationships between: functional properties assessed using model systems; sensory and instrumental measurements of emulsion-type sausage rheological properties; and model system functional properties of proteins and the properties of sausages incorporating these proteins. A negative correlation between emulsion stability moisture loss and water binding capacity was identified but this relationship was dependent on the me…
abstract: The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under different temperature, protein to water ratio and salt treatments using model systems. Model systems were designed so that they approximated the physical and chemical conditions found in an emulsion- type sausage. The properties of the meat proteins were compared to those exhibited by a soy concentrate (GL750) and three sodium caseinates (SV07, SV02 and CasN) measured under the same conditions. In addition the performance of the meat, soy, and caseinate proteins in an emulsion-type sausage was evaluated. MassMPC and MyoMPC exhibited superior heat gelling properties compared to the commercial protein products while SarcoMPC was more soluble and exhibited foaming properties similar to these products. All three proteins could be used successfully in sausages which had 3% of the total protein replaced with additive protein. At a 30% replacement level the addition of MassMPC and SarcoMPC produced undesirable effects on sausage properties. MyoMPC did not adversely affect the characteristics important in a commercial sausage, at this replacement level. However, in terms of overall functional properties and performance in a food system, MassMPC, MyoMPC and SarcoMPC were inferior to the commercial protein products. Data collected from this study were analyzed using the Pearson's correlation test to identify relationships between: functional properties assessed using model systems; sensory and instrumental measurements of emulsion-type sausage rheological properties; and model system functional properties of proteins and the properties of sausages incorporating these proteins. A negative correlation between emulsion stability moisture loss and water binding capacity was identified but this relationship was dependent on the me…
author: Nicklin, Suzanne Helen
keywords: Proteins, Meat, Sausages
date published: 1981
date modified: 2026-07-27T20:18:16Z
provider: Massey University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Massey University