Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25%...
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| Veröffentlicht in: | Meat science 2008-07, Vol.79 (3), p.549-556 |
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| creator | Pighin, D.G. Sancho, A.M. Gonzalez, C.B. |
| description | Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins. |
| doi_str_mv | 10.1016/j.meatsci.2007.12.011 |
| format | Article |
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Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2007.12.011</identifier><identifier>PMID: 22062916</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Beef ; beef cattle ; beef quality ; cooked foods ; cooking ; cooking quality ; Differential scanning calorimetry ; food additives ; marinating ; muscle protein ; Myofibrillar proteins ; protein degradation ; sarcomeres ; Sodium chloride ; Sodium tripolyphosphate ; sous vide ; thermal stability ; water holding capacity</subject><ispartof>Meat science, 2008-07, Vol.79 (3), p.549-556</ispartof><rights>2007 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c454t-c3741d7532140493263c3a0f25037ca331dcdd1a41891ebdf08dd31de1b82f0c3</citedby><cites>FETCH-LOGICAL-c454t-c3741d7532140493263c3a0f25037ca331dcdd1a41891ebdf08dd31de1b82f0c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2007.12.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062916$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pighin, D.G.</creatorcontrib><creatorcontrib>Sancho, A.M.</creatorcontrib><creatorcontrib>Gonzalez, C.B.</creatorcontrib><title>Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). 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It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.</description><subject>Beef</subject><subject>beef cattle</subject><subject>beef quality</subject><subject>cooked foods</subject><subject>cooking</subject><subject>cooking quality</subject><subject>Differential scanning calorimetry</subject><subject>food additives</subject><subject>marinating</subject><subject>muscle protein</subject><subject>Myofibrillar proteins</subject><subject>protein degradation</subject><subject>sarcomeres</subject><subject>Sodium chloride</subject><subject>Sodium tripolyphosphate</subject><subject>sous vide</subject><subject>thermal stability</subject><subject>water holding capacity</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkMFq3DAQhkVpabZpHyGJbznZnZG0a_tUQkjaQqCHNoeehCyNEi22lUjahb59ZHaTa0GDxPCN5udj7AyhQcDN120zkc7J-IYDtA3yBhDfsRV2ragliu49W4GAvsZWwgn7lNIWAFDw7iM74Rw2vMfNiv29cY5MroKrkh5zpa312Ye5Kic_0lJx0mM10KPe-xAX8CmGTH5Oy3sIez9TtWSpXAxTdRUfaM5-1p_ZB6fHRF-O9ym7v735c_2jvvv1_ef11V1t5Frm2ohWom3XgqME2Qu-EUZocHwNojVaCLTGWtQSux5psA46a0uTcOi4AyNO2eXh3xLreUcpq8knQ-OoZwq7pHrgHXLey0KuD6SJIaVITj1FP-n4TyGoRaraqqNUtUhVyFWRWubOjxt2w0T2berVYgEuDoDTQemH6JO6_82LbIC-SBddIb4dCCom9p6iKktoNmR9LPqVDf4_IV4Ac9aTmA</recordid><startdate>20080701</startdate><enddate>20080701</enddate><creator>Pighin, D.G.</creator><creator>Sancho, A.M.</creator><creator>Gonzalez, C.B.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20080701</creationdate><title>Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina</title><author>Pighin, D.G. ; Sancho, A.M. ; Gonzalez, C.B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c454t-c3741d7532140493263c3a0f25037ca331dcdd1a41891ebdf08dd31de1b82f0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Beef</topic><topic>beef cattle</topic><topic>beef quality</topic><topic>cooked foods</topic><topic>cooking</topic><topic>cooking quality</topic><topic>Differential scanning calorimetry</topic><topic>food additives</topic><topic>marinating</topic><topic>muscle protein</topic><topic>Myofibrillar proteins</topic><topic>protein degradation</topic><topic>sarcomeres</topic><topic>Sodium chloride</topic><topic>Sodium tripolyphosphate</topic><topic>sous vide</topic><topic>thermal stability</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pighin, D.G.</creatorcontrib><creatorcontrib>Sancho, A.M.</creatorcontrib><creatorcontrib>Gonzalez, C.B.</creatorcontrib><collection>AGRIS</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pighin, D.G.</au><au>Sancho, A.M.</au><au>Gonzalez, C.B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2008-07-01</date><risdate>2008</risdate><volume>79</volume><issue>3</issue><spage>549</spage><epage>556</epage><pages>549-556</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>22062916</pmid><doi>10.1016/j.meatsci.2007.12.011</doi><tpages>8</tpages></addata></record> |
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| ispartof | Meat science, 2008-07, Vol.79 (3), p.549-556 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Beef beef cattle beef quality cooked foods cooking cooking quality Differential scanning calorimetry food additives marinating muscle protein Myofibrillar proteins protein degradation sarcomeres Sodium chloride Sodium tripolyphosphate sous vide thermal stability water holding capacity |
| title | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
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