A novel partitioning method as a possible tool for investigating meat. I

Jenö Szamos, Anna Jánosi, Boróka Tamás, Éva Kiss

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3 Citations (Scopus)

Abstract

This paper describes a practical application of the interfacial protein enrichment method, called three-phase partitioning (TPP), and outlines its significance in the differentiation of multicomponent protein systems, such as homogenates and drips of different meats (pork, beef, chicken, turkey and wild-boar). The results obtained using the single-protein model system are also reported to demonstrate the basic process and some characteristic features of TPP For meat-protein-partitioning experiments, ammonium sulphate (41% relative saturation) and 23.7% tert-butanol were used at 20-25°C. Using this two-liquid system, a characteristic distribution of three phases (including a semi-solid midlayer) was obtained for homogenates of eight different meats following centrifugation. Compressibility, expressed as a ratio of layer thickness obtained by low-speed (200 g) and medium-speed (4500 g) centrifugation, allowed us to distinguish between beef and pork drips. A good correlation was found between layer thickness and storage time for wild-boar samples. The partitioning presented here can be considered as a rapid and simple method for comparison between raw meat samples of different origin.

Original languageEnglish
Pages (from-to)208-212
Number of pages5
JournalEuropean Food Research and Technology
Volume206
Issue number3
Publication statusPublished - Dec 1 1998

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Keywords

  • Drips of beef, pork and wild-boar
  • Meat
  • Protein separation
  • Three-phase partitioning

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

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