Hydrodynamic Shock Wave Effects on Protein Functionality

Simple item page
dc.contributor.authorSchilling, Mark Wesleyen
dc.contributor.committeechairClaus, James R.en
dc.contributor.committeememberEigel, William N. IIIen
dc.contributor.committeememberMarriott, Norman G.en
dc.contributor.committeememberSolomon, Morse B.en
dc.contributor.committeememberWang, Hengjianen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:45:44Zen
dc.date.adate1999-09-23en
dc.date.available2014-03-14T20:45:44Zen
dc.date.issued1999-08-25en
dc.date.rdate2000-09-23en
dc.date.sdate1999-09-20en
dc.description.abstractUSDA Select bovine Biceps femoris (BF) samples were divided into four sections and randomly assigned to three hydrodynamic shock wave (HSW) treatments and a control. Different amounts of explosive (105 g, H1; 200 g, H2; 305 g, H3) were suspended in the center of the hemishell tank, 26.7 cm above the vacuum packaged beef placed on the bottom center of that water-filled tank and detonated, representing three HSW treatments. In addition, BF steaks (2.54-cm thick) from a different and limited common source (2 muscles) were packaged with each HSW designated BF section. These served as internal refernce steaks (IRS) for the six replications to determine if the HSW treatments physically altered the structural integrity of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF sections were analyzed for protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the HSW did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P>0.05) by the HSW. These results indicate that beef trim obtained from HSW processed meat can be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein is not affected significantly by the HSW process.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-092099-173939en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-092099-173939/en
dc.identifier.urihttp://hdl.handle.net/10919/35132en
dc.publisherVirginia Techen
dc.relation.haspartgfigures.pdfen
dc.relation.haspartthesis.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjecttendernessen
dc.subjectprotein functionalityen
dc.subjectfrankfurtersen
dc.subjecthydrodynamic shock wavesen
dc.titleHydrodynamic Shock Wave Effects on Protein Functionalityen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

Files

Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
thesis.pdf
Size:
325.7 KB
Format:
Adobe Portable Document Format
Download
Thumbnail Image
Name:
gfigures.pdf
Size:
494.43 KB
Format:
Adobe Portable Document Format
Download

Collections

Masters Theses