Muscle water-binding

Use of soy protein products in brine injected or absorbed whole muscle meat products such as beef, poultry, and seafood is reviewed. The importance of functionality on brine performance and within muscle tissue is stressed. Major considerations are selection of the proper soy protein, accompanying functionalities such as water-binding, gelling and viscosity, the specific meat system and requirements pertaining to nutrition, processing and marketing. 

Jaurequi, C.A., Regenstein, J.M., and Baker, R.C. 1981. A simple centrifugal method for measuring expressible moisture A water-binding property of muscle foods. J. Food Sci. 46 1271 -1273. 

Water binding H-bonding, Meat sausages, Muscle proteins,... 

Hamm, R. 1962. The water binding capacity of mammalian muscle. VII. The theory of water binding (In German). Z. Lebensm. Unters. Forsch. 116 120-126. 

The generation of lactic acid through glycolysis produces a pH drop due to its accumulation in the muscle. The rate of drop may be faster or slower depending on the metabolic status of the muscle. In general, acid pH values (5.6-5.9) may be reached in just a few hours postmortem. Water binding decreases rapidly as pH approaches the isoelectric point of muscle proteins (pi values around 5.0). There is also a tightening of the structure and partial denaturation of myofibrillar proteins. 

Figure 21.1. Scheme summarising early postmortem changes in muscle and its influence on water binding. Reprodueed with permission from Toldra (2002). 

Water-binding agents. Preparations of protein hydrolysates containing amino acids and peptides obtained from marine raw material, particularly fish fractions, presently represent a very interesting area of research. As with the above-mentioned extracts, these preparations may find use in foods, particularly seafoods, because of their typical fish or shellfish taste. In addition, the peptides may have special effects when added to frozen fish, retaining some of the muscle juiciness and perhaps also yielding a better taste characteristic of the frozen fish. 

Very rapid-acting paralytic neurotoxin that binds to sodium channels of nerve and muscle cells depolarizing neurons by increasing the sodium channel permeability. It is obtained from South American poison-dart frogs (Phyllobates aurotaenia, Phyllobates terribilis). It is insoluble in water but soluble in hydrocarbons and other nonpolar solvents. The dried toxin can remain active for at least a year. However, it is relatively nonpersistent in the environment. 

Paralytic neurotoxins that bind to sodium channels of nerve and muscle cells causing muscle contractions. They are obtained from the dinoflagellate that causes "red-tide" (Gymnodinium breve). Toxins are typically light tan crystalline solids. They are insoluble in water and very unstable. 

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