Journal ArticleDOI
Pressure-induced solubilization of myofibrillar proteins
J. J. Macfarlane,I. J. McKENZIE +1 more
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In this article, it was found that the application of high pressure to homogenates of meat in saline solution could increase water-holding capacity and promote the solubilization of proteins.Abstract:
In an earlier study it was found that the application of high pressure to homogenates of meat in saline solution could increase water-holding capacity and promote the solubilization of proteins. These studies have now been extended to myofibrils prepared from sheep semimembrano-sus muscle. The amount of protein solubilized by pressurization was found to be dependent on (1) temperature, generally being greater at 0°C than at 30°C; (2) the nature and the concentration of the salt; and (3) the pH. SDS gel electrophoresis indicated that solubilization of all the major constituent proteins of the myofibril could be promoted. It is suggested that the imidazole group is implicated in the pressure solubilization effect.read more
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Journal ArticleDOI
Effects of high pressure on meat: A review.
J.Claude Cheftel,J. Culioli +1 more
TL;DR: The basic principles underlying the effects of high pressure on food constituents and quality attributes are presented and recent data concerning the following specific effects on muscle and meat products are reported and discussed.
Journal ArticleDOI
High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
TL;DR: Pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef and changes in protein band intensities were significantly correlated with protein solubility, meat lightness and expressible moisture.
Journal ArticleDOI
High hydrostatic pressure effects on the texture of meat and meat products
Xiang Dong Sun,Richard A. Holley +1 more
TL;DR: High hydrostatic pressure treatment can influence meat protein conformation and induce protein denaturation, aggregation, or gelation, whereas tenderizing effects of postrigor HHP treatment are only measureable if pressure and heat treatment are combined.
Journal ArticleDOI
Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters
TL;DR: In this paper, high pressure processing (HPP) was found to produce a dramatic improvement in the moisture retention of the cooked products, which resulted in reduced cooking losses and improved texture.
Journal ArticleDOI
Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty
TL;DR: In this paper, the properties of pressure-heat-induced gels of chicken myofibrils and pork patty were investigated, and the effect of pressure on the elasticity of the gels was investigated.
References
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Journal ArticleDOI
The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis
Klaus Weber,Mary Osborn +1 more
TL;DR: The results show that the polyacrylamide gel electrophoresis method can be used with great confidence to determine the molecular weights of polypeptide chains for a wide variety of proteins.
Journal ArticleDOI
Determination of serum proteins by means of the biuret reaction.
TL;DR: An investigation of the biochemical changes following experimental liver injury felt the need of a simple, rapid, and accurate method for determining the protein fractions in small amounts of serum and began with Kingsley’s biuret procedure.
Book ChapterDOI
Some factors in the interpretation of protein denaturation.
TL;DR: The chapter reviews that the denaturation is a process in which the spatial arrangement of the polypeptide chains within the molecule is changed from that typical of the native protein to a more disordered arrangement.
Journal ArticleDOI
Studies on the formation and physical chemical properties of synthetic myosin filaments.
Journal ArticleDOI
A comparison of the effects of some post‐slaughter treatments on the tenderness of beef
TL;DR: It has been shown that hanging from the aitch bone gives tenderness values for the non-aged meat equivalent to 21 days ageing at 0–1°G for meat obtained from sides hung from the Achilles tendon.