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Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment - a low-field NMR study

Hanne Christine Bertram1, Mette Kristensen, Henrik Jørgen Andersen

  • 1Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark.

Meat Science
|November 9, 2011
PubMed

Insights

Myofibrillar structures retain most meat water. Increasing pH and ionic strength swell myofibrils, enhancing water retention, as shown by nuclear magnetic resonance (NMR) T(2) relaxometry.

Area of Science:

  • Food Science
  • Biophysics
  • Meat Science

Background:

  • Meat's water-holding capacity is crucial for quality.
  • Myofibrillar proteins play a key role in water retention.
  • Understanding water dynamics in meat microstructure is essential.

Purpose of the Study:

  • To characterize water properties in porcine myofibrils.
  • To investigate the impact of pH and ionic strength on myofibrillar water retention.
  • To assess nuclear magnetic resonance (NMR) T(2) relaxometry as a tool for meat microstructure analysis.

Main Methods:

  • Extraction of myofibrils from porcine muscle.
  • Characterization of water properties using low-field NMR T(2) relaxometry.
  • Systematic variation of sample pH and ionic strength.

Main Results:

  • Myofibrils exhibited T(2) relaxation patterns and water content similar to intact meat.
  • Water content and mean T(2) relaxation times significantly increased with higher pH and ionic strength.
  • Increased water retention is attributed to myofibrillar swelling and increased filament spacing.

Conclusions:

  • Myofibrillar structures are primarily responsible for water retention in meat.
  • NMR T(2) relaxometry effectively reveals microstructural changes in response to processing factors.
  • pH and ionic strength significantly influence myofibrillar water-holding capacity through structural alterations.

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