TABLE 3.

Effect of vacuum tumbling and immersion marination on protein properties.

Parameters	Immersion marinating	Tumbling marinating	P-value
Myofibril fragmentation index	22.71 ± 0.11	25.52 ± 0.19	<0.001
Protein surface hydrophobicity	1035.67 ± 3.75	1275.63 ± 28.97	<0.001
Total sulfhydryl/nmol mg–1 protein	140.43 ± 1.73	119.37 ± 3.04	<0.001
Free sulfhydryl/nmol mg–1 protein	97.54 ± 2.49	109.87 ± 2.23	<0.001
Total protein solubility/mg g–1	225.46 ± 5.86	195.38 ± 4.35	<0.001
Sarcoplasmic protein solubility/mg g–1	102.27 ± 2.91	98.54 ± 3.65	0.059
Myofibrillar protein solubility/mg g–1	122.59 ± 2.63	96.84 ± 3.85	<0.001