Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting

Protein phosphorylation play an important role during the muscle conversing to meat. To obtain good meat quality with low NaCl content, the regulation effect of l-lysine and l-histidine on the myofibrillar and sarcoplasmic proteins phoshorylation at postmortem 90 min was investigated at 1% NaCl and 3% NaCl. Protein identification revealed that the phosphoproteins were mainly structural functions and energy metabolism proteins. At 1% NaCl level, neither l-histidine nor l-lysine caused remarkable change in myofibrillar proteins total phosphorylation level, while a significant decrease was obtained compared to 3% NaCl treatment when l-histidine and/or l-lysine were introduction (P < 0.05). A statistically higher sarcoplasmic proteins total phosphorylation level was observed with the introduction of l-histidine + L-lysine regardless of NaCl level. For individual protein, the influence of l-lysine and/or l-histidine on phosphorylation varied with NaCl level. It was demonstrated that l-lysine and l-histidine introduction might influence meat quality through protein phosphorylation at different NaCl level. This work provided an insight into the regulation of postmortem biological process to improve meat quality through incorporation of exogenous amino acids.