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Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition

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Main Authors: Nahar, M. K., Zarina, Zakaria, Dr., Uda, Hashim, Prof. Dr.
Other Authors: knahar_98@yahoo.com
Format: Article
Language:English
Published: Faculty of Food Science & Technology, Universiti Putra Malaysia 2014
Subjects:
Protein solubility
Slaughtering
Chicken meat
Buffer solution
Online Access:http://dspace.unimap.edu.my:80/dspace/handle/123456789/35054
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spelling my.unimap-350542014-06-04T04:48:37Z Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition Nahar, M. K. Zarina, Zakaria, Dr. Uda, Hashim, Prof. Dr. knahar_98@yahoo.com Protein solubility Slaughtering Chicken meat Buffer solution Link to publisher's homepage at http://www.ifrj.upm.edu.my/ This work was investigated the protein solubility properties of meat from chicken in different body part. The effects of fresh and freezing condition were studied on the protein solubility as a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh meat shows the higher protein solubility. On the other hand, frozen storage meat showed the difference amount of protein solubility between slaughtering and non slaughtering condition meat. Freezing condition also showed that the different solubility of different body part meat. The protein solubility of some parts was significantly increased and some were decreased between the slaughtering and non slaughtering condition. 2014-06-04T04:48:37Z 2014-06-04T04:48:37Z 2014 Article International Food Research Journal, vol.21(1), 2014, pages 135-137 22317546 (online) 19854668 (print) http://dspace.unimap.edu.my:80/dspace/handle/123456789/35054 http://www.ifrj.upm.edu.my/ifrj-2014-21-issue-1.html en Faculty of Food Science & Technology, Universiti Putra Malaysia
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Protein solubility
Slaughtering
Chicken meat
Buffer solution
spellingShingle Protein solubility
Slaughtering
Chicken meat
Buffer solution
Nahar, M. K.
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
description Link to publisher's homepage at http://www.ifrj.upm.edu.my/
author2 knahar_98@yahoo.com
author_facet knahar_98@yahoo.com
Nahar, M. K.
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
format Article
author Nahar, M. K.
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
author_sort Nahar, M. K.
title Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
title_short Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
title_full Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
title_fullStr Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
title_full_unstemmed Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
title_sort protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
publisher Faculty of Food Science & Technology, Universiti Putra Malaysia
publishDate 2014
url http://dspace.unimap.edu.my:80/dspace/handle/123456789/35054
_version_ 1643797686539780096
score 13.211869

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