Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts

Abstract

ABSTRACT Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS‐gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS‐gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.