Effects of sodium chloride contents on the molecular and gelation properties of myosin extracted from high pressure processed pre-rigor rabbit muscle

The aim of the study was to determine the optimum sodium chloride level for myosin that extracted from high-pressure processed pre- rigor rabbit muscle by means of estimating the water holding capacity of gels,rheological properties,hydrophobicity,reactive sulfhydryl contents and secondary structural changes of myosin under various sodium chloride contents( 1.0%,1.5%,2.0%,2.5%,3.0%).The results demonstrated that the moderate exposure degree of hydrophobic groups as well as exposing rate of myosin were obtained in the solution with 2.5% of sodium chloride,moreover,the hydrophobic groups were not reduced in the latter stage of heating.However,the sulfhydryl contents underwent progressive enhancement first in the range of 55 ~ 70 ℃,and then decreased significantly with temperature rose,in addition,a sharp decrease of the α- helix content of myosin( in 2.5% sodium chloride system) were observed in the range of 55~70 ℃.The highest water- holding capacity and the ultimate storage modulus were obtained in the 2.5% Na Cl group. The present result can provide valuable information to apply high- pressure technology to meat industry.