Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates

Abstract

Freezing rate significantly affects the quality of frozen meat and its biochemicalchanges. The loss of water from the cellular structure, which, under normal conditions,acts as a mechanical barrier between protein chains, causes spontaneousinteractions of proteins that result in their denaturation. In order to determinethe content of myofibrillar and sarcoplasmic proteins in meat samples, the sampleswere frozen at rates of 0.40, 0.90, and 1.25 cm/h for a storage period of 15 days.Protein content was analyzed by capillary gel electrophoresis and high-pressure liquidchromatography. During the freezing process, the protein chains were found tobe shortened so that myofibrillar proteins were between 20 and 50 kDa, whereassarcoplasmic proteins were between 20 and 100 kDa at all the freezing rates mentioned.The results of the analysis also show that the total number of sarcoplasmicproteins (freezing rate 0.90 cm/h; 20 proteins) was lower than the total numberof myofibrillar proteins (freezing rate 0.90 cm/h; 35 proteins), and the molecularweight for both types of protens was lower 50 kDa. Further research should bedirected towards extending storage time.

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