Effect of storage temperatures on the formation of disulfides and denaturation of Tilapia hybrid actomyosin (Tilapia nilotica .times. Tilapia aurea)

Jiang, Shann‐Tzong; San, Pau Chen; Japit, Lenda Sudarty

doi:10.1021/jf00087a012

Cited by 15 publications

(11 citation statements)

References 12 publications

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Section: Resultsmentioning

confidence: 99%

“…The results were expressed as the percentage of protein solubilized with respect to the total protein content of the meat batter (AOAC 2000). This fraction was designated salt-soluble protein and it is considered to be essentially native protein (Jiang et al, 1989).Texture profile analysis (TPA) Frozen meatballs were thawed at 2℃ for approximately 12 h. Once thawed, meatballs were heated at 80℃ in a water bath for 15 min and then cooled to room temperature. The texture profile analysis (TPA) attributes of the meatballs was determined using a texture analyzer (TA-XT.plus, Stable Micro system Ltd., Surry, UK).…”

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confidence: 99%

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Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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“…Uedaira and Uedaira (1980) tested the thermal denaturation of lysozyme in sugar solution and found that sugars could stabilize the protein structure by intensifying the hydrophobic interactions inside the protein molecule. Jiang, San, and Japit (1989) concluded that formation of new hydrogen and disulfide bonds and ionic interactions during frozen storage were the causes for protein coagulation and denaturation. Results from the RSo changes under the influences of heating and freezing concluded that XOS provided a more efficient protective effect on SSP than other cryoprotectants (i.e., sorbitol, sucrose).…”

Section: Saccharides Bmentioning

confidence: 99%

Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

Chou¹,

Lin

2010

Food Chemistry

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“…Low extractable AM in thawed fish might be due to the freeze‐denaturation of myofibrillar proteins during frozen storage. 49–54 The extractable AM of fish sol was higher than that of thawed fish due to the removal of water‐soluble protein during the washing treatment, which consequently increased the relative ratio of extractable AM of fish sol to that of fish meat. Although 3% sugar was added to prevent the denaturation of myofibrillar proteins, the AM extractability of fish sol decreased immediately after freezing and further decreased after freeze‐drying processing ( Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Low extractable AM in thawed fish might be due to the freeze-denaturation of myofibrillar proteins during frozen storage. [49][50][51][52][53][54] The extractable AM of fish sol was higher than that of thawed fish due to the removal of watersoluble protein during the washing treatment, which consequently increased the relative ratio of extractable quality meat binders. The objectives of this study were to evaluate the potential for making meat binders using freeze-thawed mackerel (Scomber australasicus), and to determine the effects of different reducing agents on the protein quality and binding ability of the meat binder.…”

Section: Effects Of Freezing Process and Reducing Agents On The Extramentioning

confidence: 99%

Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

Chung

Chyan

et al. 2000

Fisheries Sci

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SUMMARY: In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze‐thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO3), or a mixture of both) and freeze‐dried. The extractability, Ca‐ATPase, reactive and total sulfhydryl of actomyosin increased with the addition of reducing agents. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks and set at 40°C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. According to the data obtained, the binding ability of the binder could be greatly improved by the reducing agents which could recover the native protein.

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Effect of storage temperatures on the formation of disulfides and denaturation of Tilapia hybrid actomyosin (Tilapia nilotica .times. Tilapia aurea)

Cited by 15 publications

References 12 publications

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

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