There is some consensus in literature that heat-induced denaturation of structural proteins in the myofibrils reduces the water-holding capacity of the meat, which may partly explain the poor water-holding of PSE meat. The role of heat-denatured sarcoplasmic proteins in water-holding is, however, not well understood. Here we propose a new hypothesis that in PSE-like conditions denatured sarcoplasmic proteins aggregate, and form a protein network connected with structural proteins within the myofilaments. This network binds water and restricts shrinkage of the filament lattice and thereby improves the water-holding capacity of myofibrils. In the current study we tested the hypothesis by investigating the effect of denatured sarcoplasmic proteins on the water-holding of myofibrils. Our results on the water-holding capacity of myofibrils were consistent with the new hypothesis. Myofibrils without the presence of sarcoplasm had the poorest water-holding. However, in presence of denatured sarcoplasmic proteins, the water-holding capacity of heat-denatured myofibrils improved significantly. Myofibrils showed similar heat-induced denaturation with or without the presence of sarcoplasm as indicated by Ca2+ ATPase activity while the surface hydrophobicity was higher (P < 0.001) in the presence of denatured sarcoplasmic proteins.
|Titel på gästpublikation||ICoMST 2015 - Think meat, think healthy : Proceedings of 61st International Conference of Meat Science and Technology|
|Status||Publicerad - 2015|
|MoE-publikationstyp||D3 Professionella konferenshandlingar|
|Evenemang||International congress of meat science and technology - Clermont-Ferrandr, Frankrike|
Varaktighet: 23 aug 2015 → 28 aug 2015
Konferensnummer: 61 ICOMST
- 416 Livsmedelsvetenskap
Citera det här
Liu, J., Puolanne, T. E. J., & Ertbjerg, P. (2015). A new hypothesis explaining the influence of sarcoplasmic proteins on the water-holding of myofibrils. I ICoMST 2015 - Think meat, think healthy: Proceedings of 61st International Conference of Meat Science and Technology Nantes: INRA.