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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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Main Authors: Pighin, Darío Gabriel, Sancho, Ana Maria, Gonzalez, Claudia Beatriz
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Elsevier 2019
Subjects:
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
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
Summary: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.

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