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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Hydrodynamic Pressure Processing and Aging on Sarcoplasmic Proteins Isolated from Beef Strip Loins

Authors
item Bowker, Brian
item Fahrenholz, Timothy
item Paroczay, Ernest
item Solomon, Morse

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: March 6, 2006
Publication Date: June 26, 2006
Citation: Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins isolated from beef strip loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-22. June 24-28, 2006, Orlando, Florida.

Technical Abstract: Hydrodynamic pressure processing (HDP) and aging are techniques that tenderize meat. HDP utilizes pressure shockwaves to physically disrupt myofibrillar proteins, while aging is associated with proteolysis of myofibrillar proteins. The influence of HDP on aging and their effects on the sarcoplasmic protein fraction of muscle are not well understood. The objective was to utilize capillary electrophoresis (CE) and reverse phase HPLC (RP-HPLC) to determine the influence of HDP and aging on sarcoplasmic protein profiles and tenderness measured by Warner-Bratzler shear force (WBSF). Boneless strip loins (n=12) were split in half at 24 h postmortem, with one end randomly assigned HDP-treatment and the other serving as a control. Following treatment, each half was divided into three portions, which were aged 0, 5, and 8 days. From each sample, a steak was removed for WBSF and sarcoplasmic protein fractions were isolated and analyzed using CE and RP-HPLC. No significant treatment by aging interaction was found for WBSF, CE, or RP-HPLC data. HDP decreased WBSF compared to controls (5.30 vs. 6.86 kgf). WBSF decreased with aging from 0 to 5 to 8 days (7.25 to 5.83 to 5.17 kgf). Using CE to separate proteins, no significant treatment effects were observed. Protein peaks corresponding to 28, 35, 49, 107, and 300 kDa showed significant aging effects. Thirteen peaks were distinguished when proteins were separated by RP-HPLC. The size of peak 1 increased and peak 11 decreased with HDP treatment compared to controls. With aging from 0 to 8 days, peak 1 decreased and peak 2 increased. The size of peaks 1, 2, and 11 at day 0 correlated to WBSF values at day 8 (r = 0.50 to 0.71). Data suggest HDP and aging have additive effects and that changes in sarcoplasmic protein profile characteristics may be useful as indicators of tenderness.

Last Modified: 8/22/2014
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