Improvement of pressure-heat induced gel properties of chicken skeletal muscle protein by an addition of trehalose.

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  • トレハロースの添加はニワトリ骨格筋タンパク質の加圧加熱ゲルの物性を改善する
  • トレハロース ノ テンカ ワ ニワトリ コッカクキン タンパクシツ ノ カアツ カネツ ゲル ノ ブッセイ オ カイゼン スル

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Abstract

<p>The influence of trehalose adding and pressure treatment on solubility and gelation of myofibrils and meat patty wasinvestigated.</p><p>Myofibrils and meat patty were prepared from chicken breast muscle (pectoralis major muscle). Myofibril was suspended in 0.1–0.2 M NaCl, 20 mM Bis-Tris (pH 6.0 or 7.0) with or without trehalose. Meat patty was mixed with NaCl and trehalose, those final concentrations were adjusted at 0.2 and 0.3 M, respectively.</p><p>Addition of trehalose to myofibrils suspension did not considerably effect on solubilization of myofibrillar proteins, myofibrillar structure, and gel strength of heat-induced gel. However, high pressure treatment of myofibrils induced solubilization of myofibrillar proteins accompanying with disorder of myofibrillar structure, and the addition of trehalose stimulates these changes, notably for the myofibrils in 0.2 M NaCl. Myosin and actin, which are a major component of myofibril, was observed in solubilized fraction. Gel strengths of pressure-heat treated myofibrillar gel and meat patty were much higher than that induced by heating alone, and the addition of trehalose improved gel strength. Combined use of the pressure treatment and trehalose adding induced solubilization of myofibrillar proteins, resulting formation of fine network structure in meat patty and increasing gel strength.</p><p>The present study demonstrates that high pressure treatment together with the addition of trehalose promotes solubilization of myofibrillar proteins and ameliorates rheological properties of a meat patty. The high pressure treatment prior to heating will be improving the quality of meat products such as sausage.</p>

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