Abstract
Phosphates are important functional ingredients in processed muscle foods due to their strong activity in immobilizing water in cooked products. To elucidate the role of the myofibrils in phosphate-induced water absorption in muscle and functionality of the extracted proteins, a series of studies have been conducted. The results indicate that the kinetics of water uptake by meat during marination depend greatly on the type of phosphates, and that the ability to facilitate water entry by phosphates follows the order of: pyrophosphate z tripolyphosphate > hexametaphosphate > orthophosphate. The enhanced hydration power in phosphate-treated meat is attributed to the remarkable swelling of the myofibril architecture and the extraction of actomyosin. The effect of phosphates on the functionality of myofibrillar proteins is influenced by the ionic strength: both pyrophosphate and tripolyphosphate facilitate the gelation of myofibrillar proteins in 0.3-0.4 M NaC1, but decrease gel strength at above 0.5 M NaC1, while hexametaphosphate either promotes or has little effect on protein gelation. The functionality changes are attributed to the phosphate-mediated alterations in protein stability and the aggregation pattern
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Xiong, Y.L. (1999). Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_22
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DOI: https://doi.org/10.1007/978-1-4615-4731-0_22
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