Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate.


The effect of the heating rate (0.55, 1.10 and 1.90 °C/min) on the types of interactions and proteins involved in emulsifying and gelation processes of high-fat (23%) and low-fat (9%) frankfurters was evaluated by means of a selective soluble protein study and SDS electrophoresis. The selective soluble protein analysis showed that with both fat levels alike… (More)