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Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals, and Fish

  • Chapter
Quality Attributes of Muscle Foods

Abstract

Depending on their metabolic and contractile activities, muscles are classified in different types from fast-twitch glycolytic (white) to slow-twitch oxidative (red) muscles with several “intermediate” ones. Contractile proteins, especially myosins, are present in the myofibers of these various muscle types as different isoforms. The respective proportions of these isoforms give distinct functional properties. This review deals with the relation between muscle polymorphism and gelling properties of proteins which are largely involved in the elaboration of texture of meat, poultry and fish, as well as derived products in relation to water holding capacity and lipid retention ability. Protein dispersions from different muscle types exhibit distinct rheological behaviors during heating. Their sensitivities to parameters such as concentration, heating rate or physico-chemical environment (pH and ionic strength) are greatly dependent on muscle type. The influence of amino-acid composition and hydrophobicity of myosin isoforms on the functionality of muscle proteins is discussed

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Authors and Affiliations

  1. Laboratoire de Physiologie des Poissons, INRA, Campus de Beaulieu, Rennes Cedex, 35042, France

    F. Lefèvre

  2. Station de Recherches sur la Viande, INRA Centre de Clermont-Ferrand-Theix, Saint-Genès Champanelle, 63122, France

    J. Culioli, S. Joandel-Monier & A. Ouali

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  1. F. Lefèvre
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  2. J. Culioli
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  3. S. Joandel-Monier
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  4. A. Ouali
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Editors and Affiliations

  1. University of Kentucky, Lexington, Kentucky, USA

    Youling L. Xiong

  2. The State University of New Jersey, Rutgers New Brunswick, New Jersey, USA

    Ho Chi-Tang

  3. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

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Lefèvre, F., Culioli, J., Joandel-Monier, S., Ouali, A. (1999). Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals, and Fish. 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_25

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