Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride |
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| Authors: | R Nayak P B Kenney S Slider M K Head J Killefer |
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| Affiliation: | Authors Nayak, Kenney, Slider, and Killefer are with Div. of Animal &Veterinary Sciences, West Virginia Univ., Morgantown, WV 26506-6108.;Author Head is with Div. of Family &Consumer Sciences, West Virginia Univ., Morgantown, WV 26506. |
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| Abstract: | Preblended composites of semimembranosus and adductor muscles were stored 12h at 4°C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 or 0.4% sodium tripolyphosphate (STPP). Model systems were formulated to contain 30% fat (high fat; HF) or 10% fat (low fat; LF). Divalent salts lowered extract pH and ZnCl2 elicited the greatest reduction. At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the control (p<0.05). Myosin was not detected in ZnCl2-treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p<0.05). Zinc chloride increased actin concentration in HF batters; whereas, MgCl2 decreased soluble actin in LF batters (p<0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability. |
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| Keywords: | divalent salts myosin actin fat levels beef batters |
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