Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties

This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn star...

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Autores principales:	O. F. Al- Delami, Shalan A. Al- Mashikhi, Hannan T. Al- Azawi
Formato:	article
Lenguaje:	EN
Publicado:	University of Baghdad, College of Veterinary Medicine 2000
Materias:	Animal Meat Proteins Chemical Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/12bca48ef3e9485f803c3087b70aea8b
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spelling	oai:doaj.org-article:12bca48ef3e9485f803c3087b70aea8b2021-11-09T11:36:40ZPreparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties10.30539/ijvm.v24i2.11721609-56932410-7409https://doaj.org/article/12bca48ef3e9485f803c3087b70aea8b2000-12-01T00:00:00Zhttps://jcovm.uobaghdad.edu.iq/index.php/Iraqijvm/article/view/1172https://doaj.org/toc/1609-5693https://doaj.org/toc/2410-7409 This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics . O. F. Al- DelamiShalan A. Al- MashikhiHannan T. Al- AzawiUniversity of Baghdad, College of Veterinary MedicinearticleAnimal MeatProteinsChemicalVeterinary medicineSF600-1100ENThe Iraqi Journal of Veterinary Medicine, Vol 24, Iss 2 (2000)
institution	DOAJ
collection	DOAJ
language	EN
topic	Animal Meat Proteins Chemical Veterinary medicine SF600-1100
spellingShingle	Animal Meat Proteins Chemical Veterinary medicine SF600-1100 O. F. Al- Delami Shalan A. Al- Mashikhi Hannan T. Al- Azawi Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
description	This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics .
format	article
author	O. F. Al- Delami Shalan A. Al- Mashikhi Hannan T. Al- Azawi
author_facet	O. F. Al- Delami Shalan A. Al- Mashikhi Hannan T. Al- Azawi
author_sort	O. F. Al- Delami
title	Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
title_short	Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
title_full	Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
title_fullStr	Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
title_full_unstemmed	Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties
title_sort	preparation of some food from animal meat proteins and study its chemical and sensory properties
publisher	University of Baghdad, College of Veterinary Medicine
publishDate	2000
url	https://doaj.org/article/12bca48ef3e9485f803c3087b70aea8b
work_keys_str_mv	AT ofaldelami preparationofsomefoodfromanimalmeatproteinsandstudyitschemicalandsensoryproperties AT shalanaalmashikhi preparationofsomefoodfromanimalmeatproteinsandstudyitschemicalandsensoryproperties AT hannantalazawi preparationofsomefoodfromanimalmeatproteinsandstudyitschemicalandsensoryproperties
_version_	1718441085041115136

Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties

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