Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami)
Spent hens (Rhode Island Red), aged 18 months and broilers (White Leghorn) aged 2 months were processed into a surimi-like material called Ayami. The processing method includes grinding the material twice through a 5mm grinder plate, followed by three steps of washing with ice cold water, after wh...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
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Universiti Putra Malaysia Press
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3200/ http://psasir.upm.edu.my/id/eprint/3200/1/Changes_in_Sarcoplasmic_and_Myofibrillar_Proteins_of_Spent_Hen.pdf |
| _version_ | 1848839463620313088 |
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| author | Babji, Abdul Salam Gna, Song Kee |
| author_facet | Babji, Abdul Salam Gna, Song Kee |
| author_sort | Babji, Abdul Salam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Spent hens (Rhode Island Red), aged 18 months and broilers (White Leghorn) aged 2 months were processed into
a surimi-like material called Ayami. The processing method includes grinding the material twice through a 5mm
grinder plate, followed by three steps of washing with ice cold water, after which the washed meat is mixed with
cryoprotectants and stored in polythylene bags at - 15°C. Changes in sarcoplasmic and myofibrillar proteins
during the processing stages were monitored using the snS-PAGE method. The electrophoretic pattern showed a
decrease in intensity in the components of myofibrillar proteins after the first wash, with little changes after the
second and third wash. For sarcoplasmic proteins, the intensity of components with molecular weights lower than
100,000 Dalton decreased, whereas the components with molecular weights higher than 100,000 Dalton increased.
Washing has significant effects on the sarcoplasmatic and myofibrillar proteins of both spent hen and
broiler meat. Such results could explain the gelation properties of surimi-like materials like Ayami. |
| first_indexed | 2025-11-15T07:11:51Z |
| format | Article |
| id | upm-3200 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:11:51Z |
| publishDate | 1994 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-32002013-05-27T07:06:24Z http://psasir.upm.edu.my/id/eprint/3200/ Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami) Babji, Abdul Salam Gna, Song Kee Spent hens (Rhode Island Red), aged 18 months and broilers (White Leghorn) aged 2 months were processed into a surimi-like material called Ayami. The processing method includes grinding the material twice through a 5mm grinder plate, followed by three steps of washing with ice cold water, after which the washed meat is mixed with cryoprotectants and stored in polythylene bags at - 15°C. Changes in sarcoplasmic and myofibrillar proteins during the processing stages were monitored using the snS-PAGE method. The electrophoretic pattern showed a decrease in intensity in the components of myofibrillar proteins after the first wash, with little changes after the second and third wash. For sarcoplasmic proteins, the intensity of components with molecular weights lower than 100,000 Dalton decreased, whereas the components with molecular weights higher than 100,000 Dalton increased. Washing has significant effects on the sarcoplasmatic and myofibrillar proteins of both spent hen and broiler meat. Such results could explain the gelation properties of surimi-like materials like Ayami. Universiti Putra Malaysia Press 1994 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3200/1/Changes_in_Sarcoplasmic_and_Myofibrillar_Proteins_of_Spent_Hen.pdf Babji, Abdul Salam and Gna, Song Kee (1994) Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami). Pertanika Journal of Tropical Agricultural Science, 17 (2). pp. 117-123. ISSN 0126-6128 English |
| spellingShingle | Babji, Abdul Salam Gna, Song Kee Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title | Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title_full | Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title_fullStr | Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title_full_unstemmed | Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title_short | Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami) |
| title_sort | changes in sarcoplasmic and myofibrillar proteins of spent hen
and broiler meat during the processing of surimi-like material (ayami) |
| url | http://psasir.upm.edu.my/id/eprint/3200/ http://psasir.upm.edu.my/id/eprint/3200/1/Changes_in_Sarcoplasmic_and_Myofibrillar_Proteins_of_Spent_Hen.pdf |