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Effect of pulsed electric field on calpain activity and proteolysis of venison

Author:
Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Mungure, Tanyaradzwa E., Jayawardena, S. Reshan, Bekhit, Alaa El-Din A.
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 131-135
ISSN:
1466-8564
Subject:
Cervus elaphus, Western blotting, calpain, casein, desmin, longissimus muscle, polyacrylamide gel electrophoresis, protein composition, proteolysis, pulsed electric fields, tenderizing, troponin T, venison
Abstract:
The present study evaluated the effect of pulsed electric field (PEF) on the calpain activity, proteolytic pattern and myofibrillar protein profile of cold-boned Longissimus dorsi obtained from red deer (Cervus elaphus). PEF treated samples, T1 (2.5 kV, 50 Hz) and T2 (10 kV, 90 Hz) and a non-treated control were aged for 21 days at 4 ± 1 °C. The samples were analysed for shear force (N), myofibrillar fragmentation index (MFI), calpain activity, proteolysis of desmin and troponin-T and myofibrillar protein profile (SDS-PAGE). No significant impact of PEF was observed on the shear force and MFI. A slight increase was recorded in the calpain activity and proteolysis of troponin-T, suggesting a tendency of PEF to improve the tenderization process. Collectively, the results from casein zymography, Western blotting and myofibrillar protein profile suggest that PEF did not produce any significant impact on the tenderization process of venison.
Agid:
6234401