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Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like
Xue Zhao1, Tong Xing1, Yingyao Wang1
1Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Food Chemistry
|March 13, 2019
Summary
Alkali-treated sarcoplasmic proteins improve chicken meat quality by enhancing myofibrillar protein gelation. This modification strengthens meat texture and reduces cooking loss, offering potential for improved meat products.
Area of Science:
- Food Science
- Protein Chemistry
Background:
- Pale, soft, and exudative (PSE)-like meat presents quality challenges.
- Sarcoplasmic proteins influence meat texture and water-holding capacity.
Purpose of the Study:
- To investigate the modification of sarcoplasmic proteins using isoelectric solubilization/precipitation.
- To evaluate the impact of modified sarcoplasmic proteins on myofibrillar protein gelation.
Main Methods:
- Isoelectric solubilization/precipitation of sarcoplasmic proteins.
- Analysis of protein aggregation and particle distribution.
- Assessment of hydrophobic interactions during heating.
- Evaluation of myofibrillar protein gelation properties (breaking force, cooking loss).
Main Results:
- Modified sarcoplasmic proteins showed increased aggregation and amorphous structures stabilized by hydrophobic interactions.
- Alkali-treated sarcoplasmic proteins maintained stable hydrophobic interactions during heating.
- Alkali-treated sarcoplasmic proteins improved myofibrillar protein gelation, evidenced by higher breaking force and lower cooking loss.
Conclusions:
- Alkali-treated sarcoplasmic proteins enhance myofibrillar protein gelation without interfering with the network formation.
- These modified proteins fill network pores, improving gel elasticity and overall meat quality.
- Alkali-treated sarcoplasmic proteins show significant potential for improving meat product characteristics.
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