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Sarcoplasmic proteins influence water‐holding capacity of pork myofibrils
Author(s) -
Wilson George G,
van Laack Riëtte L J M
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1939::aid-jsfa469>3.0.co;2-t
Subject(s) - myofibril , sarcoplasm , chemistry , water holding capacity , food science , longissimus dorsi , longissimus , biochemistry , chromatography , endoplasmic reticulum , anatomy , biology
Water‐holding capacity (WHC) is one of the main pork quality characteristics. The objective of this study was to determine the influence of (denaturation of) sarcoplasmic proteins on WHC. Myofibrils extracted from red, firm, non‐exudative (‘normal’) and PSE (pale, soft, exudative) pork longissimus muscle were combined with sarcoplasmic extracts (with or without proteins) from PSE and normal pork longissimus samples. Weight increase of myofibrils (mg increase mg −1 myofibrillar protein) was used as a measure of WHC. When combined with protein‐containing sarcoplasmic extract from normal pork, WHC of myofibrils from PSE (2.6 mg mg −1 ) and normal (2.8 mg mg −1 ) pork was higher ( P < 0.05) than when combined with sarcoplasmic extract from PSE meat (1.3 mg mg −1 for PSE and 1.9 mg mg −1 for normal myofibrils). Protein‐free sarcoplasmic extracts were prepared by heating the extracts for 30 min at 80 °C. WHC of myofibrils combined with protein‐free sarcoplasmic extract from PSE and normal pork was not significantly different. WHC of myofibrils combined with protein‐free extract was lower than WHC of myofibrils combined with protein‐containing extract. Ionic strength or pH could not explain the observed differences. It was concluded that sarcoplasmic proteins do influence WHC. The mechanism of this influence still needs to be determined. © 1999 Society of Chemical Industry