Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types. (September 2021)

• Record Type: Journal Article
• Authors: Vaskoska, Rozita; Ha, Minh; Ong, Lydia; Chen, George; White, Jason; Gras, Sally; Warner, Robyn
• Is Part Of: Meat science. Volume 179(2021)
• Publication Date: 2021-09
• Subjects: Protein conformation -- Meat -- Cooking -- Cooking loss -- Shrinkage -- Shear force; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108521
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood. Unaged masseter (100% type I fibres) and cutaneous trunci (93% type II fibres) muscles ( N = 10) were assessed for their characteristics, protein denaturation, cooking loss, Warner- Bratzler shear force (WBSF) and shrinkage after heating at 50 °C - 85 °C with a rate of 5 °C/ min. Raw masseter had a higher pH, collagen and water content, shorter sarcomere, comparable fibre diameter, and shorter and wider fragments upon homogenization, than cutaneous trunci . In cutaneous trunci, at 55 °C - 60 °C, the lower transition temperature of myosin and the greater cumulative enthalpy resulted in greater cooking loss in muscle cuboids, and greater transverse, longitudinal and volume shrinkage in fibres and fibre fragments, than in masseter . Protein denaturation explained 71% variability in fibre fragment volume and 58% in cooking loss of both muscles, as well as 47% variability in WBSF of masseter . Graphical abstract: Unlabelled Image Highlights: Masseter is composed of 100% type I fibres, and cutaneous trunci is composed of 93% type II fibres. Greater transverse shrinkage of fibres in-situ in cutaneous trunci than masseter at <65 °C Greater shrinkage at 55–60 °C in cutaneous trunci than in masseter fibre fragments Denaturation dynamics explains microstructural changes and cooking loss differences. Distinct fibre type and/or pH could potentially explain the differences.