Effect of Thermal Treatment on Extraction of Proteins from Meats

Abstract

The extractability of proteins from heated meat was investigated for carp, saurel, flatfish, prawn, calamary, scallop, ram, and beef. Both of the extracted quantities of sarcoplasmic proteins and myofibril proteins were less than 2% after heating over 70°C for 10 min. These results suggest the possibility of using the extracted quantities as the index of heat processing of meat materials.