Prevention of drip exudation by pre-salting during ice storage of yellowback seabream meat slices pickled in vinegar associated with biochemical changes in myofibrillar proteins of sliced meat caused by the salting process
2016
Nasu, R. (Fukui Prefectural University, Obama, Fukui (Japan)) | Matsukawa, M. | Ooizumi, T. | Kano, R. | Oota, S.
The effect of pre-salting on preventing drip exudation during ice storage of yellowback seabream meat slices pickled in vinegar was investigated in connection with biochemical changes in myofibrillar proteins (Mf). The decrease in the yield of vinegared meat slices during ice storage for 5 days was suppressed by salting prior to pickling in vinegar, suggesting that drip exudation was prevented by pre-salting. This preventive effect developed with higher NaCl concentration in the range from 0.5% to 6.0% as well as longer salting time for up to 24 h. Salting of meat slices did not cause significant changes in the protein composition of Mf analyzed by SDS-PAGE. Furthermore, the recovery of Mf from meat slices and its Ca-ATPase activity were not affected by salting. On the other hand, NaCl solubility of Mf dropped by salting with insolubilization of myosin and actin in the same degree. These results suggested that the prevention of drip exudation from vinegared meat slices by pre-salting due to the increase of water-holding capacity of Mf was accompanied by structural changes of Mf with insolubilization of myosin and actin.
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