Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus

Han Gyol Shin, Young Min Choi, Ho Kyoung Kim, Youn Chul Ryu, Sang Hoon Lee, Byoung Chul Kim

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)

Abstract

The objective of this study was to examine the Sarcodon aspratus extract including protease how to affect tenderness of the bovine longissimus dorsi muscle. In addition, we investigated myofibrillar protein fragmentation, particularly in myosin, and its influence on meat tenderness. Beef loin chunks were marinated with 0.5 g/100 g, 1 g/100 g, and 2 g/100 g powdered S. aspratus extract, 0.2 g/100 mL papain, and distilled water (control), respectively. Although tenderness of meat is increased by adding S. aspratus extract, differences in meat quality traits, such as muscle pH and meat color, were small and not considered to have practical importance between the control and enzyme-treated samples. Furthermore, the S. aspratus extract influenced the myofibril fragmentation index (MFI) as well as protein solubility. The changes in MFI and protein solubility were due to the myofibrillar protein degradation. Through Western blotting, we found that the S. aspratus extract, as well as papain, caused fragmentation of the myosin heavy chain, but the mushroom extract induced more fragmentations of myofibrillar proteins, and caused more tender meat.

Original languageEnglish
Pages (from-to)1389-1395
Number of pages7
JournalLWT - Food Science and Technology
Volume41
Issue number8
DOIs
Publication statusPublished - 2008 Nov

Keywords

  • Beef
  • Myofibrillar protein fragmentation
  • Myosin
  • Sarcodon aspratus
  • Tenderness

ASJC Scopus subject areas

  • Food Science

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