Muscle-Based Food Proteins Thermal treatment

3 Muscle-Based Food Proteins Thermal treatment 

Muscle proteins have traditionally been grouped into three categories based on their solubility the sarcoplasmic proteins (consisting mainly of enzymes), myofibrillar proteins (actin, myosin, tropomyosin, troponin, etc.) and connective tissue (mainly collagen). The mixture of myosin, actin, tropomyosin, troponins and other myofibrillar proteins is called actomyosin (AM). Myofibrillar proteins contribute significantly to the technological properties of fish and meat [1-2,5-8]. 

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