Liberation of actin from actomyosin in meats heated to 65°C

Okitani, Akihiro; Ichinose, Naoki; Itoh, Jun; Tsuji, Yuika; Oneda, Yayoi; Hatae, Keiko; Migita, Koshiro; Matsuishi, Masanori

doi:10.1016/j.meatsci.2008.09.008

Cited by 37 publications

(28 citation statements)

References 9 publications

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“…In the control sample, only a low‐density band of actin was observed, while the densities of actin bands were increased significantly in samples treated with AMP, and the density increased with the increasing of AMP level, which indicated that actomyosin dissociation was very weak in duck breast meat and AMP favored actomyosin dissociation. The result was consistent with that by Okitani et al , who found that more actin was liberated from actomyosin of chicken, beef and pork skeleton muscles treated with AMP and IMP. Previous studies suggest that the binding of myosin motor domain to actin depends on the nucleotide or nucleotide analogue bound to myosin subfragment .…”

Section: Resultsmentioning

confidence: 99%

“…The method for actin extraction was performed according to Okitani et al , with slight modifications. Two grams of minced duck meat were mixed with 20 mL Weber–Edsall solution (0.6 mol L −1 KCl; 0.04 mol L −1 NaHCO 3 ; 0.01 mol L −1 Na 2 CO 3 ; pH 7.2) and homogenized at 12000 rpm for 30 s twice at intervals of 10 s. The obtained homogenate was transferred to a beaker and shaken for 24 h at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

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The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

et al. 2015

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

et al. 2015

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“…This may be due to restraints that prevent the thick filaments containing myosin and the thin filaments containing actin from dissolving. Our previous study 11) suggests that these restraints in myofibrils were released by high concentrations of an alkaline salt solution (Weber-Edsall solution), because the actins that were liberated irreversibly from the thick filaments when the meats heated at 65 C were dissolved into 0.2 M KCl and NaCl only after the scaffolds of the myofibrils were destroyed by treatment of the heated meats with Weber-Edsall solution. These restraints might be bonds between thick and thin filaments and the scaffolds of myofibrils.…”

Section: Discussionmentioning

confidence: 99%

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Nakamura¹,

Migita

Okitani

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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We examined the mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat. Extractabilities were determined after homogenates, prepared by adding 9 volumes of 0.3, 0.4, or 0.5 M NaCl solutions containing 0 to 36 mM IMP and 0 to 9 mM tetrapotassium pyrophosphate (KPP) to minced pork, were incubated at 4 C for 0 or 12 h. Irrespective of the NaCl concentrations, IMP-induced extraction of both proteins increased with increasing extraction time. In contrast, that of KPP did not. When 0.3 M NaCl solutions containing both IMP and KPP were used, the solutions with 1.5 mM KPP showed marked enhancement of IMPinduced myosin and actin extraction. Incorporating these results with our previously published data (Nakamura et al., Biosci. Biotechnol. Biochem., 76, 1611-1615 (2012)), we hypothesized that IMP and KPP have the ability to release thick and thin filaments from restraints in myofibrils, in addition to the ability to dissociate actomyosin into myosin and actin, and that the restraintreleasing ability of IMP is dependent on reaction time and NaCl concentration while that of KPP is not.

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“…The method for actin extraction was performed according to Okitani et al (2009), with slight modifications. Two grams minced duck meat was mixed with 20 mL of WeberEdsall solution (0.6 M KCl/0.04 M NaHCO 3 /0.01 M Na 2 CO 3 ; pH 7.2) and homogenized at 12000 rpm for 30 s twice at intervals of 10 s. The obtained homogenate was transferred to a beaker and shaken for 24 h at 4℃.…”

Section: Actomyosin Dissociationmentioning

confidence: 99%

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

et al. 2015

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This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′ -monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentration of 3.99 g/100 g, AMP concentration of 13.83 mmol/L, temperature of 15.32℃, and marinating time of 8 h. Compared with control duck breast meat, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and decrease of cooking loss. Such effects might be ascribed to the combination of a series of biochemical reactions, e.g. increase of muscle pH, dissociation of actomyosin and inhibition of meat shrinkage. Therefore, the mixture of AMP and NaCl could be regarded as an effective tenderization agent for duck breast meat.

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Liberation of actin from actomyosin in meats heated to 65°C

Cited by 37 publications

References 9 publications

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

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