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%...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2019
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174007004123 http://hdl.handle.net/20.500.12123/6056 https://doi.org/10.1016/j.meatsci.2007.12.011 |
| _version_ | 1855035606446374912 |
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| author | Pighin, Darío Gabriel Sancho, Ana Maria Gonzalez, Claudia Beatriz |
| author_browse | Gonzalez, Claudia Beatriz Pighin, Darío Gabriel Sancho, Ana Maria |
| author_facet | Pighin, Darío Gabriel Sancho, Ana Maria Gonzalez, Claudia Beatriz |
| author_sort | Pighin, Darío Gabriel |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA6056 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60562019-10-08T12:59:49Z Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina Pighin, Darío Gabriel Sancho, Ana Maria Gonzalez, Claudia Beatriz Beef Sodium Chloride Carne de Res Cloruro Sódico Argentina Myofibrillar Proteins Bovine Meat from Argentina Sodium Tripolyphosphate Proteínas Miofibrilares Carne bovina argentina Tripolifosfato de Sodio 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. Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2019-10-08T12:45:29Z 2019-10-08T12:45:29Z 2007-12-23 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174007004123 http://hdl.handle.net/20.500.12123/6056 0309-1740 https://doi.org/10.1016/j.meatsci.2007.12.011 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 79 (3) : 549-556 (July 2008) |
| spellingShingle | Beef Sodium Chloride Carne de Res Cloruro Sódico Argentina Myofibrillar Proteins Bovine Meat from Argentina Sodium Tripolyphosphate Proteínas Miofibrilares Carne bovina argentina Tripolifosfato de Sodio Pighin, Darío Gabriel Sancho, Ana Maria Gonzalez, Claudia Beatriz Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title_full | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title_fullStr | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title_full_unstemmed | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title_short | Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina |
| title_sort | effect of salt addition on the thermal behavior of proteins of bovine meat from argentina |
| topic | Beef Sodium Chloride Carne de Res Cloruro Sódico Argentina Myofibrillar Proteins Bovine Meat from Argentina Sodium Tripolyphosphate Proteínas Miofibrilares Carne bovina argentina Tripolifosfato de Sodio |
| url | https://www.sciencedirect.com/science/article/pii/S0309174007004123 http://hdl.handle.net/20.500.12123/6056 https://doi.org/10.1016/j.meatsci.2007.12.011 |
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