Effect of protein denaturation degree on texture and water state of cooked meat

Ishiwatari, Naomi; Fukuoka, Mika; Sakai, Noboru

doi:10.1016/j.jfoodeng.2013.03.013

Cited by 112 publications

(71 citation statements)

References 28 publications

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“…This might be due to the loss of WHC and the vaporization of free water from the samples. Similar phenomena have also been reported in the processing of pork (Ishiwatari et al 2013) and beef (Isleroglu et al 2015).…”

Section: Moisture Changes In Hscsupporting

confidence: 85%

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Zhang

Hou

et al. 2017

J Food Sci Technol

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The sensory texture of sea cucumber (Apostichopus japonicus) was dramatically affected by heat treatment. In this study, sea cucumbers were heated under different thermal conditions (HSC), and divided into five groups (HSC-80, HSC-90, HSC-100, HSC-110, and HSC-120) according to the heating temperature (from 80 to 120°C). The changes in texture, moisture, gel structure, and biochemical parameters of the HSC were investigated. With increasing heating time (from 10 to 80 min), the hardness and gel structure changed slightly, and the water activity decreased as the proportion of T 21 increased by 133.33, 55.56, and 59.09% in the HSC-80, HSC-90, and HSC-100 groups, respectively. This indicated that moderate heating conditions (below 100°C) caused gelation of sea cucumbers in HSC-80, HSC-90, and HSC-100 groups. However, as the water activity increased, the hardness declined rapidly by 2.56 and 2.7% in the HSC-110 and HSC-120 groups, with heating time increased from 10 to 80 min. Meanwhile, free hydroxyproline and ammonia nitrogen contents increased by 81.24 and 63.16% in the HSC-110 group; and by 63.09 and 54.99% in the HSC-120 group, as the gel structure of the sea cucumbers decomposed in these two groups. These results demonstrated that, severe heat treatment (above 100°C) destroyed the chemical bonds, triggered the disintegration of collagen fibers and the gel structure of sea cucumbers, and transformed the migration and distribution of moisture, finally causing the deterioration of the sensory texture of the sea cucumbers.

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Section: Moisture Changes In Hscsupporting

confidence: 85%

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Zhang

Hou

et al. 2017

J Food Sci Technol

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“…It was very interesting that the taste evaluation contrasted with the tenderness analysis at 60 min, as the instant taste became worse with the decreases of tenderness, springiness, and chewiness in sensory evaluation. The results might be resulted from the collagen gelatinization and water loss with the extending cooking time (Gao et al, ; Ishiwatari et al, ), and confirmed our speculations about the one‐sidedness of instrumental analysis. Therefore, PLS analysis was applied to evaluate the relationship between the overall acceptability and the immobilized water content (A2), shear force, and sensory attributes.…”

Section: Resultssupporting

confidence: 89%

“…Then, the computed data obtained from the DSC thermograms of various heating rates were employed to obtain the Z and E a values (He et al, ; Ishiwatari et al, ). The heating rates ( β ) of increasing temperatures during DSC measurements can be expressed by Equation :

β = \frac{dT}{dt},

and Equation was derived from Equations –:

β \frac{dX}{dT} = - Z \cdot \exp ((), - \frac{E_{normala}}{RT}),

…”

Section: Methodsmentioning

confidence: 99%

“…Recently, a three‐dimensional finite element model (3D‐FEM) was established to predict temperature distributions in food during microwave heating (Liu, Ogiwara, et al, ; Liu, Tian, et al, ). The degree of muscle protein denaturation during the heating process could therefore be obtained by coupling the protein denaturation kinetics, energy transfer, and thermal penetration cues through mathematic simulations (Dima, Barón, & Zaritzky, ; Ishiwatari, Fukuoka, & Sakai, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Sun

et al. 2018

J Food Process Engineering

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The effects of wet heating at 95–100 °C on the degree of myosin and actin denaturation in false abalone (Volutharpa ampullacea perryi) were predicted by a heat transfer model. The contributions of water mobility and tenderness to sensory acceptability were assessed after 5, 10, 15, 30, and 60 min heating treatments. 3D finite element heat transfer analysis and reaction kinetics demonstrated that the muscle proteins were completely denatured in 60–80 s during wet heating. In the low field 1H nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) analyses, the content of immobilized water was reduced with extended cooking time, and the shear force also decreased. Sensory acceptability was reduced with the increase of cooking time. Partial least squares (PLS) analysis indicated a high correlation among immobilized water, color, taste, and sensory acceptability. Our results may help in understanding the mechanisms of quality assessment and control during seafood cooking. Practical applications False abalone (Volutharpa ampullacea perryi) has been widely consumed as it can provide a high quality of nutrition with a relatively inexpensive cost. Wet heating is the most conventional processing procedure, then the effects of heating on the sensory and textual properties of false abalone meat should be carefully controlled. Since most researches are concerning the changes of collagen, the present study provided quantitative characterizations of muscle protein denaturation and water distribution on the quality of false abalone using 3D finite element heat transfer analysis, LF‐NMR, MRI techniques, and PLS analysis. The results would be useful to simulate actin and myosin denaturation as well as the protons distribution under different thermal schedules of food cooking, and they could be applied for the food quality control in the industry.

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“…Ayala et al [36] found deterioration of sea bream quality during 22 days of storage at 4°C, which may have been due to the degradation of collagen and cytoskeletal proteins by the action of endogenous enzymes during storage. In addition, Ishiwatari et al [37] discovered that protein denaturation further affected the change in the state of water. In summary, the texture quality decrease may be due to the degradation of proteins by the action of endogenous enzymes and the interaction between proteins and water during storage.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

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Effect of protein denaturation degree on texture and water state of cooked meat

Cited by 112 publications

References 28 publications

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

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