Theoretical aspects of water-holding in meat

Meat Science
Eero Puolanne, Marjo Halonen

Abstract

As myofibrils consist of a three-dimensional network of long, solid protein particles with the shortest dimension of less than 20 nm, the theoretical foundations of water-holding in meat should be studied from a colloid or surface chemistry point of view. The classical hypotheses for water-holding in meat are based on electrostatic forces or osmotic forces, which cause the swelling of the myofibrils. The more recent research adds to those the structure of water, whether it is low density water induced by kosmotropic effects dominating in the system, or high density water induced by chaotropes, respectively. The phenomena in the one to three molecules thick water layers on protein surfaces do not, however, explain the bulk water-holding.The interactions of ions and non-polar kosmotropes with water and proteins have a relevant effect on water-holding. The chaotropic/kosmotropic effects of different ions will be of importance especially when reducing sodium contents in meat-based foods. Rough estimates of the surface areas of different constituents of the myofibrils showed that transverse elements have larger contact surfaces with the liquid phase than longitudinal. Therefore, more attention should be paid to heavy meromyosin, Z-l...Continue Reading

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Citations

Jul 1, 2005·Meat Science·Marita Ruusunen, Eero Puolanne
Mar 1, 2012·Journal of Agricultural and Food Chemistry·Poulson JosephCarol M Beach
Jul 31, 2012·Journal of Agricultural and Food Chemistry·Mariana Utrera, Mario Estévez
Mar 12, 2013·Journal of Agricultural and Food Chemistry·Nebojsa PerisicAchim Kohler
Mar 13, 2014·Journal of Agricultural and Food Chemistry·Kirsti GreiffJose M Barat
Feb 9, 2016·Meat Science·Suzana E YotsuyanagiEunice A Yamada
May 31, 2011·Meat Science·Mario Estévez
Jan 22, 2013·Journal of Food Science·Clinton D StevensonTyre C Lanier
Oct 16, 2015·Animal Science Journal = Nihon Chikusan Gakkaihō·Pasquale De PaloAlessandra Tateo
Jul 7, 2015·Journal of Food Science·Toru HayakawaTakanori Nishimura
Oct 2, 2012·Meat Science·E Puolanne, J Peltonen
Nov 5, 2016·Applied Biochemistry and Biotechnology·Gyuseong HanSeokhwan Hwang
Oct 28, 2016·Journal of Food Science and Technology·Rashid Saleem, Riaz Ahmad
Feb 4, 2016·Journal of the Science of Food and Agriculture·Helena OliveiraRui Costa
Jul 25, 2018·Critical Reviews in Food Science and Nutrition·Yulong Bao, Per Ertbjerg
Jan 14, 2016·Korean Journal for Food Science of Animal Resources·Burcu Öztürk, Meltem Serdaroǧlu
Aug 8, 2020·Journal of Animal Breeding and Genetics = Zeitschrift Für Tierzüchtung Und Züchtungsbiologie·Miguel Á Fernández-BarrosoMaría Muñoz
Aug 25, 2020·Journal of the Science of Food and Agriculture·Honggang TangLihong Chen

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