Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

Autores
Pighin, Darío Gabriel; Sancho, Ana Maria; Gonzalez, Claudia Beatriz
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl + 0.25% TPP, and 1.20% NaCl + 0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.
Fil: Pighin, Darí­o Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fuente
Meat Science 79 (3) : 549-556 (July 2008)
Materia
Beef
Sodium Chloride
Carne de Res
Cloruro Sódico
Argentina
Myofibrillar Proteins
Bovine Meat from Argentina
Sodium Tripolyphosphate
Proteínas Miofibrilares
Carne bovina argentina
Tripolifosfato de Sodio
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6056
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6056
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of salt addition on the thermal behavior of proteins of bovine meat from ArgentinaPighin, Darío GabrielSancho, Ana MariaGonzalez, Claudia BeatrizBeefSodium ChlorideCarne de ResCloruro SódicoArgentinaMyofibrillar ProteinsBovine Meat from ArgentinaSodium TripolyphosphateProteínas MiofibrilaresCarne bovina argentinaTripolifosfato de SodioResearch was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl + 0.25% TPP, and 1.20% NaCl + 0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.Fil: Pighin, Darí­o Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Elsevier2019-10-08T12:45:29Z2019-10-08T12:45:29Z2007-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174007004123http://hdl.handle.net/20.500.12123/60560309-1740https://doi.org/10.1016/j.meatsci.2007.12.011Meat Science 79 (3) : 549-556 (July 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:47Zoai:localhost:20.500.12123/6056instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:47.704INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
title Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
spellingShingle Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
Pighin, Darío Gabriel
Beef
Sodium Chloride
Carne de Res
Cloruro Sódico
Argentina
Myofibrillar Proteins
Bovine Meat from Argentina
Sodium Tripolyphosphate
Proteínas Miofibrilares
Carne bovina argentina
Tripolifosfato de Sodio
title_short Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
title_full Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
title_fullStr Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
title_full_unstemmed Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
title_sort Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
dc.creator.none.fl_str_mv Pighin, Darío Gabriel
Sancho, Ana Maria
Gonzalez, Claudia Beatriz
author Pighin, Darío Gabriel
author_facet Pighin, Darío Gabriel
Sancho, Ana Maria
Gonzalez, Claudia Beatriz
author_role author
author2 Sancho, Ana Maria
Gonzalez, Claudia Beatriz
author2_role author
author
dc.subject.none.fl_str_mv Beef
Sodium Chloride
Carne de Res
Cloruro Sódico
Argentina
Myofibrillar Proteins
Bovine Meat from Argentina
Sodium Tripolyphosphate
Proteínas Miofibrilares
Carne bovina argentina
Tripolifosfato de Sodio
topic Beef
Sodium Chloride
Carne de Res
Cloruro Sódico
Argentina
Myofibrillar Proteins
Bovine Meat from Argentina
Sodium Tripolyphosphate
Proteínas Miofibrilares
Carne bovina argentina
Tripolifosfato de Sodio
dc.description.none.fl_txt_mv Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl + 0.25% TPP, and 1.20% NaCl + 0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.
Fil: Pighin, Darí­o Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
description Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl + 0.25% TPP, and 1.20% NaCl + 0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-23
2019-10-08T12:45:29Z
2019-10-08T12:45:29Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0309174007004123
http://hdl.handle.net/20.500.12123/6056
0309-1740
https://doi.org/10.1016/j.meatsci.2007.12.011
url https://www.sciencedirect.com/science/article/pii/S0309174007004123
http://hdl.handle.net/20.500.12123/6056
https://doi.org/10.1016/j.meatsci.2007.12.011
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 79 (3) : 549-556 (July 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619138473918464
score 12.559606

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