³¹P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates

Abstract

The hydrolysis of several commercially used phosphates was studied in chicken breast meat marinated and tumbled in 70 g kg À1 NaCl and 12 g kg À1 of either disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP) or glass phosphate. After treatment, intact muscle was ground in the presence of EDTANa 2 to prevent further enzymatic breakdown of phosphates. TSPP and TKPP were fully hydrolysed within 1.25 h, STPP within 3.25 h, DSPP within 6 h and glass phosphate within 24 h. DSPP lowered the muscle pH from 5.97 to 5.60, while TSPP and TKPP increased the pH to 6.10 and 6.19 respectively. Based on PP chemical shifts, the pH was found to increase with time. No evidence of tripolyphosphate (TPP) in the STPP-treated samples was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) during treatment. PP hydrolysis occurred at about the same rate as Pi production in STPP-treated samples. Pi production in meat treated with glass phosphate was relatively slow, indicating a lack of muscle enzymes capable of breaking down longchain phosphates. Late production of Pi after depletion of oligophosphate was attributed to hydrolysis of cellular phosphates.

Tripolyphosphate hydrolysis by bovine fast and slow myosin subfragment 1 isoforms

“…Studies on TPP hydrolysis in meat systems show a wide range of time for complete hydrolysis being anywhere from 15 min for ground beef (Hamm & Neraal, 1977a) and salted ground chicken (Belton, Packer, & Southon, 1987), less than 50 min. in salted chicken breast (Li et al, 2001) and up to 16 h for beef (Sutton, 1973). At the extreme case, myosin easily has the capacity to be the major TPPase in meat, while in the most rapid case, other enzymes may be involved and/or the TPPase of myosin may be activated by actin and/or other factors in the meat system.…”

“…Studies on the action of TPP on crude actomyosin preparations (Yasui et al, 1964) demonstrated that TPP influences actomyosin interactions only after hydrolysis to PPi, and other studies showed that TPP is hydrolyzed in meat homogenates (Neraal & Hamm, 1977b). Recent NMR studies on polyphosphate metabolism in marinated chicken breast showed that, while PPi was completely hydrolyzed to monophosphate in 1.5 hours, it takes twice as long for TPP to be completely hydrolyzed (Li, Kerr, Toledo, & Teng, 2001). Therefore, the part of the functionality of TPP is dependent upon its metabolism to PPi and the lifetime of PPi in the muscle.…”

Purification and characterization of pyrophosphatase from bighead carp (Aristichthys nobilis)

“…The hydrolysis of PPi would weaken its function, since PPi has a significant function for enhancing water-holding capacity of meat food mainly by dissociating, or separating the actomyosin complex into its component parts: actin and myosin (Offer & Trinick, 1983;Parsons & Knight, 1990). Though there were several works on the hydrolysis of polyphosphates in muscle , 1997bBelton et al, 1987;Matsunaga et al, 1990;Li et al, 2001), the enzyme responding to the hydrolysis of PPi was not purified and characterized in detail until now. Bighead carp is an important economical aquatic product of China.…”

“…However, once incorporated into the meat, some phosphates maybe hydrolyzed non-enzymatically or enzymatically through the action of muscle phosphatase Belton, Paker, & Southon, 1987;Matsunaga, Ooizumi, Yamamoto, Kawasaki, & Mizukami, 1990;Li, Kerr, Toledo, & Teng, 2001), especially PPi and tripolyphosphate. The hydrolysis of PPi would weaken its function, since PPi has a significant function for enhancing water-holding capacity of meat food mainly by dissociating, or separating the actomyosin complex into its component parts: actin and myosin (Offer & Trinick, 1983;Parsons & Knight, 1990).…”

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P‐NMR Measurements

“…With the exception of Japanese style raw fish dishes, most fish are consumed after heating with a little salt, and brining with salt is also commonly used among producers of convenience fish products. The use of phosphate brine blends to add and/or retain water and thus enhance or alter important sensory and physical properties in meat and poultry is well known (Ellinger 1972a; Trout and Schmidt 1987; Li and others 2001; Xiong 2005). This technique is also highly applicable to fish products (MacCallum and others 1964; Woyewoda and Bligh 1986).…”