Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle

  • Kim, Yun-Ji (Division of Food Safety Research, Korea Food Research Institute) ;
  • Lee, Eun-Jung (Division of Food Safety Research, Korea Food Research Institute) ;
  • Lee, Nam-Hyouck (Division of Food Safety Research, Korea Food Research Institute) ;
  • Kim, Young-Ho (Division of Food Safety Research, Korea Food Research Institute) ;
  • Yamamoto, Katsuhiro (Department of Food Science, Rakuno Gakuen University)
  • Published : 2007.02.28
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Abstract

The effects of hydrostatic pressure (HP) treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus (ST) muscle were assessed. Based on SDS-PAGE, the decrease in HP-treated ST muscle protein solubility in 0.1 M KCl buffer (pH 7.0) was attributable to a reduction in the levels of sarcoplasmic protein, and the protein solubility decrease observed in 0.6 M KCl buffer (PH 7.0) was attributable to a reduction in the levels of myosin heavy-chain and actin. Scanning electron microscope (SEM) observations showed that muscle fibers became finer and more compact with increasing pressures. The shear force and hardness of ST muscle pressurized to 300 MPa decreased significantly (p<0.05), however samples pressurized at 100 and 500 MPa exhibited a significant increase in both attributes relative to the control sample (p<0.05).

Keywords

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