Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt‐Soluble Protein Aggregation

Abstract

Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho-, pyro-, tripoly-and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15-0.25% tripolyphosphate and low pH (~6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.

Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

“…Electrophoresis was run at constant current with a PowerPac 300 power supply (Bio-Rad Laboratories, Hercules, CA, USA). The initial current was 20 mA per gel then raised to 40 mA per gel after samples entered the separating gel (Robe & Xiong, 1992).…”

Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

“…Because it imparts bitter taste notes when used in excessive amounts, KCl concentrations lower than 50% in meat formulations has been recommended for sodium chloride replacement (Ruusunen and Puolanne ). One other possible alternative in reducing sodium chloride in meat systems is the use of alkali phosphates, which have been used as curing agents to improve protein extraction, resulting in better protein functionality with subsequent improvement of textural properties of the products (Robe and Xiong ; Price ; Lampila and Godber ). Thus, the aim of the present study was to evaluate the effects of partial substitution of NaCl with KCl in the presence of sodium tri‐polyphosphate (STPP) on the textural, rheological and water binding properties of SSMP gels from beef Semimembranosus muscles.…”

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

“…This result indicated that the use of PHSDEW‐DH3% increased the thermal resistance of the myosin and actin. Several studies had proved that phosphates could decrease the heat stability of the shrimp muscle proteins (Robe & Xiong, ). T max increment might be attributed to the rearrangement of water molecules around the protein molecules, which resulted in a slight increase in hydrophobic interactions (Medina‐Vivanco et al ., ).…”