Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

M. Christensen, M. A. Torngren, A. Gunvig, Noemi Rozlosnik, R. Lametsch, A. H. Karlsson, P. Ertbjerg

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    BACKGROUND: Marination of beef muscles with brine solutions containing proteolytic enzymes from fruit extracts has been shown to tenderize meat. However, the effect of marination with actinidin on tenderness of pork muscles has not been investigated. Tenderness and eating quality of porcine M. biceps femoris was investigated by Warner-Bratzler (WB) shear test and sensory evaluation after injection of brine containing up to 11 g L-1 actinidin-containing kiwi fruit powder and 2, 5 or 9 days of storage. RESULTS: actinidin decreased WB shear force, increased tenderness and did not affect flavour and juiciness. Injection of 2.8g L-1 actinidin powder and storage for 2 days resulted in WB shear force values similar to control samples stored for 5 or 9 days. In samples injected with 10 g L-1 actinidin powder, degradation of desmin and percentage of heat-soluble collagen (P <0.05) increased compared to control samples. Myofibrillar particle size tended to decrease (P <0.1) with increasing actinidin concentration. No major changes were observed by proteome analysis. Atomic force microscopy showed actinidin-induced damage of endomysium surrounding isolated single muscle fibres. CONCLUSION: Our results indicate that actinidin tenderizes pork M. biceps femoris by affecting both the myofibrils and connective tissue.
    Original languageEnglish
    JournalJournal of the Science of Food and Agriculture
    Volume89
    Issue number9
    Pages (from-to)1607-1614
    ISSN0022-5142
    DOIs
    Publication statusPublished - 2009

    Keywords

    • tenderness
    • actinidin
    • pork
    • desmin
    • atomic force microscope
    • collagen solubility

    Cite this

    Christensen, M. ; Torngren, M. A. ; Gunvig, A. ; Rozlosnik, Noemi ; Lametsch, R. ; Karlsson, A. H. ; Ertbjerg, P. / Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue. In: Journal of the Science of Food and Agriculture. 2009 ; Vol. 89, No. 9. pp. 1607-1614.
    @article{c17b19302c5e44cab56c4551b10d2ca6,
    title = "Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue",
    abstract = "BACKGROUND: Marination of beef muscles with brine solutions containing proteolytic enzymes from fruit extracts has been shown to tenderize meat. However, the effect of marination with actinidin on tenderness of pork muscles has not been investigated. Tenderness and eating quality of porcine M. biceps femoris was investigated by Warner-Bratzler (WB) shear test and sensory evaluation after injection of brine containing up to 11 g L-1 actinidin-containing kiwi fruit powder and 2, 5 or 9 days of storage. RESULTS: actinidin decreased WB shear force, increased tenderness and did not affect flavour and juiciness. Injection of 2.8g L-1 actinidin powder and storage for 2 days resulted in WB shear force values similar to control samples stored for 5 or 9 days. In samples injected with 10 g L-1 actinidin powder, degradation of desmin and percentage of heat-soluble collagen (P <0.05) increased compared to control samples. Myofibrillar particle size tended to decrease (P <0.1) with increasing actinidin concentration. No major changes were observed by proteome analysis. Atomic force microscopy showed actinidin-induced damage of endomysium surrounding isolated single muscle fibres. CONCLUSION: Our results indicate that actinidin tenderizes pork M. biceps femoris by affecting both the myofibrils and connective tissue.",
    keywords = "tenderness, actinidin, pork, desmin, atomic force microscope, collagen solubility",
    author = "M. Christensen and Torngren, {M. A.} and A. Gunvig and Noemi Rozlosnik and R. Lametsch and Karlsson, {A. H.} and P. Ertbjerg",
    year = "2009",
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    Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue. / Christensen, M.; Torngren, M. A.; Gunvig, A.; Rozlosnik, Noemi; Lametsch, R.; Karlsson, A. H.; Ertbjerg, P.

    In: Journal of the Science of Food and Agriculture, Vol. 89, No. 9, 2009, p. 1607-1614.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

    AU - Christensen, M.

    AU - Torngren, M. A.

    AU - Gunvig, A.

    AU - Rozlosnik, Noemi

    AU - Lametsch, R.

    AU - Karlsson, A. H.

    AU - Ertbjerg, P.

    PY - 2009

    Y1 - 2009

    N2 - BACKGROUND: Marination of beef muscles with brine solutions containing proteolytic enzymes from fruit extracts has been shown to tenderize meat. However, the effect of marination with actinidin on tenderness of pork muscles has not been investigated. Tenderness and eating quality of porcine M. biceps femoris was investigated by Warner-Bratzler (WB) shear test and sensory evaluation after injection of brine containing up to 11 g L-1 actinidin-containing kiwi fruit powder and 2, 5 or 9 days of storage. RESULTS: actinidin decreased WB shear force, increased tenderness and did not affect flavour and juiciness. Injection of 2.8g L-1 actinidin powder and storage for 2 days resulted in WB shear force values similar to control samples stored for 5 or 9 days. In samples injected with 10 g L-1 actinidin powder, degradation of desmin and percentage of heat-soluble collagen (P <0.05) increased compared to control samples. Myofibrillar particle size tended to decrease (P <0.1) with increasing actinidin concentration. No major changes were observed by proteome analysis. Atomic force microscopy showed actinidin-induced damage of endomysium surrounding isolated single muscle fibres. CONCLUSION: Our results indicate that actinidin tenderizes pork M. biceps femoris by affecting both the myofibrils and connective tissue.

    AB - BACKGROUND: Marination of beef muscles with brine solutions containing proteolytic enzymes from fruit extracts has been shown to tenderize meat. However, the effect of marination with actinidin on tenderness of pork muscles has not been investigated. Tenderness and eating quality of porcine M. biceps femoris was investigated by Warner-Bratzler (WB) shear test and sensory evaluation after injection of brine containing up to 11 g L-1 actinidin-containing kiwi fruit powder and 2, 5 or 9 days of storage. RESULTS: actinidin decreased WB shear force, increased tenderness and did not affect flavour and juiciness. Injection of 2.8g L-1 actinidin powder and storage for 2 days resulted in WB shear force values similar to control samples stored for 5 or 9 days. In samples injected with 10 g L-1 actinidin powder, degradation of desmin and percentage of heat-soluble collagen (P <0.05) increased compared to control samples. Myofibrillar particle size tended to decrease (P <0.1) with increasing actinidin concentration. No major changes were observed by proteome analysis. Atomic force microscopy showed actinidin-induced damage of endomysium surrounding isolated single muscle fibres. CONCLUSION: Our results indicate that actinidin tenderizes pork M. biceps femoris by affecting both the myofibrils and connective tissue.

    KW - tenderness

    KW - actinidin

    KW - pork

    KW - desmin

    KW - atomic force microscope

    KW - collagen solubility

    U2 - 10.1002/jsfa.3633

    DO - 10.1002/jsfa.3633

    M3 - Journal article

    VL - 89

    SP - 1607

    EP - 1614

    JO - Journal of the Science of Food and Agriculture

    JF - Journal of the Science of Food and Agriculture

    SN - 0022-5142

    IS - 9

    ER -