On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Offer, Gerald; Trinick, John

doi:10.1016/0309-1740(83)90013-x

Cited by 795 publications

(661 citation statements)

References 44 publications

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“…Salt has a strong effect on the adsorption of water by protein molecules. One of the factors determining the behavior of the fish fillets in different salting media is the NaCl interaction with the protein matrix (Offer and Trinick 1983). The state of the proteins in the fish muscle has been found to be mainly related to the salt concentration of its water phase (Barat et al 2002).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50°C for 3 h followed by 1 h at 60°C and 3 h at 105°C. The fish were then dried for 17 h, cooled and stored at 4°C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.

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Section: Lipid Oxidationmentioning

confidence: 99%

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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“…This is because proteins lose their buffering capacity as the distance from the isoelectric point increases (Offer and Trinick, 1983). With a greater change in pH, there is a greater shift in protein repulsion, which could result in lower WBS values.…”

Section: Ph Analysismentioning

confidence: 99%

“…salt/phosphate solution has shown to increase waterbinding capacity and tenderness (Vote et al, 2000;Lawrence et al, 2004;Baublits et al, 2006). The chloride ions of salt are thought to bind to the myofilaments and increase the electrostatic repulsive force between them (Offer and Trinick, 1983). This allows for more water to fill into the space and be held by capillary forces.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Hamling

Calkins

2008

Journal of Animal Science

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ABSTRACT:The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patentpending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P < 0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39. 4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases,

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“…Salting leads to binding of chloride ions (Cl − ) to the charged amino acid residues of the thick muscle filaments, leading to the onset of electrostatic repulsive forces causing an increase in the filament spacing, as well as by the rupturing of intra-and intermolecular bonds. This gives the opportunity for water to flow between the filaments leading to increased water-protein bonds, and thus increased water holding capacity (Offer and Trinick 1983;Schmidt et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

et al. 2011

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Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27-45 ms, 60-99 ms and 187-341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.

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On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Cited by 795 publications

References 44 publications

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

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