Sodium chloride as a preferred protein extractant for pork lean meat

Munasinghe, D.M.S.; Sakai, Tadashi

doi:10.1016/j.meatsci.2004.02.001

Cited by 28 publications

(19 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The highest disintegration reached at a concentration of 1 M NaCl brine (corresponding to 0.9 M NaCl in the sample) is consistent with previous research showing maximum disintegration of myofibrils at brine concentrations ranging from 0.8 to 1 M NaCl (Knight & Parsons, ; Xiong, ). Indeed, NaCl causes myosin to depolymerize thick filaments, and NaCl concentrations around 1 M lead to maximal dissociation of protein assemblies (the salting‐ in phenomenon) (Knight & Parsons, ; Munasinghe & Sakai, ; Offer & Knight, ) whereas higher NaCl concentrations reduce protein assembly dissociation through salting‐ out effects (Knight & Parsons, ; Offer & Knight, ). Accordingly, we conclude that the lower extraction of intracellular proteins at the highest NaCl brine concentration (1.5 M) is a consequence of the salting‐out mechanism.…”

Section: Resultsmentioning

confidence: 99%

“…(Knight & Parsons, 1988;Xiong, 2005). Indeed, NaCl causes myosin to depolymerize thick filaments, and NaCl concentrations around 1 M lead to maximal dissociation of protein assemblies (the salting-in phenomenon) (Knight & Parsons, 1988;Munasinghe & Sakai, 2004;Offer & Knight, 1988) whereas higher NaCl concentrations reduce protein assembly dissociation through salting-out effects (Knight & Parsons, 1988;Offer & Knight, 1988). Accordingly, we conclude that the lower extraction of intracellular proteins at the highest NaCl brine concentration (1.5 M) is a consequence of the saltingout mechanism.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…There are differences in the effects of Na + and K + ions on myosin conformation because K + ion possesses weaker electrical field and lower protein interaction than Na + ion (Palladino and Ball ; Lian et al . ), which could result in differences in solubility of myosin and total protein extractability (Munasinghe and Sakai ).…”

Section: Resultsmentioning

confidence: 99%

Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

Çarkcioğlu

Rosenthal

Candoğan

2015

Journal of Texture Studies

View full text Add to dashboard Cite

The effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tripoliphosphate (STPP) on the cooking loss (CL), water holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar protein (SSMP) gels was investigated. KCl substitution, either alone or in combination with STPP, was found worse than NaCl alone in terms of elasticity of the gels (G'). Both KCl and STPP reduced the CL of the gels. While the gels with replacement of NaCl with KCl had lower (P<0.05) WHC, addition of STPP to this gels gave rise to similar (P>0.05) WHC to only NaCl added gels. Substitution of NaCl with KCl resulted in a decrease in hardness of gels whereas STPP addition improved the hardness. Results obtained from the present study suggest that substitution 50% of NaCl with KCl in presence of STPP would be a sound salt reduction alternative in meat systems. Practical ApplicationsSalt is one of the most crucial ingredients affecting meat products functionality.However, recent research has focused on reducing salt in meat products due to its association with some health problems such as hypertension. Reducing sodium chloride (NaCl) decreases extractability of salt soluble myofibrillar proteins (SSMP), thus, negatively affects functional properties of the meat systems. One of the approaches in reducing salt is to replace NaCl with other chloride salts, the most common of which is potassium chloride (KCl). This study focused on determining the effect of partially substituting of NaCl with KCl in the presence of sodium tri-polyphosphate (STPP) on some functional characteristics of meat SSMP gels. Results indicated that 50% NaCl reduction using KCl and STPP could be achieved with an improvement of textural and functional properties in meat gels. Future research should focus on combined effects of salt substitutes on the rheological and textural characteristics of meat gel systems.

show abstract

“…Sodium chloride performs a functional role in extracting proteins that assist in binding meat particles together . As the concentration of salt incorporated into products increases, the amount of myofibrillar protein extracted increases until a threshold is reached at 1–1.2 mol L −1 NaCl …”

Section: Resultsmentioning

confidence: 99%

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages

Pietrasik

Gaudette

2014

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Sodium chloride as a preferred protein extractant for pork lean meat

Cited by 28 publications

References 10 publications

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages

Contact Info

Product

Resources

About