Protein isolation from mechanically separated turkey meat (MSTM)

• Author / Creator

  Hrynets, Yuliya

• Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study the effect of acid pH-shifting extraction with the aid of citric acid and calcium ions on lipids and heme pigments removal from MSTM was investigated. The maximum removal of total, neutral and polar lipids was achieved with addition of 4, 6 and 2 mmol/L of citric acid, respectively. Addition of 6 or 8 mmol/L of citric acid was the most efficient for total heme pigments removal. In the second and third studies chemical, functional and rheological properties of proteins isolated from MSTM were investigated as influenced by different (2.5, 3.5, 10.5 and 11.5) extraction pH. Gel-forming ability was found the highest for pH 3.5 extracted protein.

• Subjects / Keywords

  • Protein
  • extraction
  • pH-shifting
  • rheology
  • lipids
  • functionality

• Graduation date

  Fall 2010

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3FP8T

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.