High pressure effects on myofibrillar proteins

Abstract

Myofibrillar proteins were extracted from post rigor bovine meat with a potassium phosphate/potassium chloride buffer. Viscoelastic properties of myofibrillar properties were studied in a 0.6MKCl buffer, at pH = 6, used in an oscillating mode. Enthalpy patterns were determined with a differential scanning calorimeter. SDS PAGE was performed.

Results show that high pressure processing denatures myofibrillar proteins, which result in a decrease of myofibrillar protein extractability. Moreover, the viscoelastic properties of myofibrillar extracts are modified by a preliminary high-pressure treatment of meat. The storage modulus (G′) versus temperature graph presents an intermediate peak; the height of this peak and the final value (90°C) are dependant on the level of pressure.

Finally, enthalpy and electrophoresis patterns allow us to understand myofibrillar protein modifications induced by high hydrostatic pressure processing of meat.

Key Words:

• High pressure
• Meat
• Myofibrillar proteins
• Viscoelastic properties
• DSC
• Experimental design