The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

S. T. Joo, R. G. Kauffman, B. C. Kim, G. B. Park

Research output: Contribution to journalArticle

334 Citations (Scopus)

Abstract

In order to investigate the relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity (WHC) in pork, 60 loins were selected to represent the quality classes: PSE (pale, soft, exudative), RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD (dark, firm, dry). PSE samples exhibited lower (p<0.05) protein solubility (sarcoplasmic, myofibrillar and total) compared to the other quality classes. RSE samples exhibited lower (p<0.05) sarcoplasmic protein solubility compared to DFD samples. RSE, RFN and DFD samples had similar myofibrillar and total protein solubilities. Sarcoplasmic protein solubility explained 71% of the variation in lightness with a linear decrease in L* value. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) gels of the sarcoplasmic and myofibrillar samples distinctly showed the association of some sarcoplasmic proteins with the myofibrillar protein fractions in PSE and RSE samples. The sarcoplasmic proteins which precipitated were phosphorylase, creatine kinase, triose phosphate isomerase and myokinase for PSE and phosphorylase for RSE samples. Pork colour is highly correlated with precipitation of sarcoplasmic proteins while WHC is affected by denaturation of myofibrillar proteins (PSE samples) and lower ultimate pH (PSE and RSE samples).

Original languageEnglish
Pages (from-to)291-297
Number of pages7
JournalMeat Science
Volume52
Issue number3
DOIs
Publication statusPublished - 1999 Jul

Keywords

  • Longissimus
  • Myofibrillar protein
  • Pork
  • Sarcoplasmic protein
  • Solubility
  • Water-holding capacity

ASJC Scopus subject areas

  • Food Science

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