We have analyzed from a chemical and functional point of view the myofibrillar protein concentrate obtained by repeatedly washing of the minced beef heart with a solution of phosphate buffer with/without added NaCl or antioxidants (PG – propyl gallate and BHA – butylhydroxyanisol) in cooled potable water. We determined the effect of washing solutions on the yield recovery of myofibrillar proteins, on their solubility in SDS (pH = 8.0) and in sodium chloride solutions 0.6 M (pH = 6) and on maintaining the stability of the myofibrillar protein concentrate of beef heart (MPCBH) during the refrigerated storage of the product. Moreover, the rheological properties of MPCBH were studied to prove the effect that the washing environment and temperature have on the shear flow behaviour.
