The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

S. T. Joo, R. G. Kauffman, B. C. Kim, G. B. Park

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    440 Citations (Scopus)

    Abstract

    In order to investigate the relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity (WHC) in pork, 60 loins were selected to represent the quality classes: PSE (pale, soft, exudative), RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD (dark, firm, dry). PSE samples exhibited lower (p<0.05) protein solubility (sarcoplasmic, myofibrillar and total) compared to the other quality classes. RSE samples exhibited lower (p<0.05) sarcoplasmic protein solubility compared to DFD samples. RSE, RFN and DFD samples had similar myofibrillar and total protein solubilities. Sarcoplasmic protein solubility explained 71% of the variation in lightness with a linear decrease in L* value. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) gels of the sarcoplasmic and myofibrillar samples distinctly showed the association of some sarcoplasmic proteins with the myofibrillar protein fractions in PSE and RSE samples. The sarcoplasmic proteins which precipitated were phosphorylase, creatine kinase, triose phosphate isomerase and myokinase for PSE and phosphorylase for RSE samples. Pork colour is highly correlated with precipitation of sarcoplasmic proteins while WHC is affected by denaturation of myofibrillar proteins (PSE samples) and lower ultimate pH (PSE and RSE samples).

    Original languageEnglish
    Pages (from-to)291-297
    Number of pages7
    JournalMeat Science
    Volume52
    Issue number3
    DOIs
    Publication statusPublished - 1999 Jul

    Bibliographical note

    Copyright:
    Copyright 2017 Elsevier B.V., All rights reserved.

    Keywords

    • Longissimus
    • Myofibrillar protein
    • Pork
    • Sarcoplasmic protein
    • Solubility
    • Water-holding capacity

    ASJC Scopus subject areas

    • Food Science

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