Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Huang, Feng; Huang, Ming; Xu, Xinglian; Zhou, Guanghong

doi:10.1002/jsfa.4204

Cited by 63 publications

(57 citation statements)

References 27 publications

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“…3). These results indicated that myofibrillar proteins exhibited higher thermal stability than the sarcoplasmic proteins, consistent with the findings of Huang et al (2011) Other myofibrillar protein bands also showed a deceasing trend (Fig. These results indicated that myofibrillar proteins exhibited higher thermal stability than the sarcoplasmic proteins, consistent with the findings of Huang et al (2011) Other myofibrillar protein bands also showed a deceasing trend (Fig.…”

Section: Sds-page Analysissupporting

confidence: 84%

“…These reactions generally consist of aggregation, denaturation, and degradation of myofibrillar and sarcoplasmic proteins, and solubilization and gel formation of connective tissues (Kong et al 2008a;Isleroglu et al 2014;Kaur et al 2014). During cooking, the myofibrils structure changes progressively, including that the I bands become shortened and more condensed and that the A bands appear slightly stretched (Huang et al 2011;Dai et al 2014). During cooking, the myofibrils structure changes progressively, including that the I bands become shortened and more condensed and that the A bands appear slightly stretched (Huang et al 2011;Dai et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Xiao

Zhang

et al. 2017

Animal Science Journal

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This study assessed the influence of stewing (1, 2 or 3 h) on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken, which is a popular broiler chicken in Asia. Results indicated that longer stewing considerably increased cooking loss of the chicken carcass and tenderness of thigh meat. After 3 h of stewing, protein digestibility decreased from 90.5% to 80.3% and fiber diameter decreased by 8.63 μm. The shear force value of breast meat decreased from 32.34 N at 1 h to 10.29 N at 2 h, and then increased to 39.98 N at 3 h. The texture profile of breast meat remarkably decreased during stewing. Moreover, increased stewing time induced longitudinal and transversal shrinkage of muscle fibers and the degradation of the myosin heavy chain. These findings suggested that prolonged stewing (3 h) resulted in decreased meat qualities, based on the changes in cooking loss, digestibility and texture profile, but that stewing for 2 h increased thigh and breast tenderness. Producers could utilize this information to stew yellow-feathered chicken meat with desirable qualities.

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Section: Sds-page Analysissupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Xiao

Zhang

et al. 2017

Animal Science Journal

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“…On the other hand, the moisture content of the control samples increased during marination and then decreased. Cooking reduced the moisture content of the samples (p<0.05) possibly due to the breakdown of proteins caused by heating (Huang 2010). Obuz & Cesur (2009) and Serdaroğlu et al (2007), evaluating chicken and turkey breast meat, respectively, indicated that the moisture content of the marinated samples was higher than that of marinated + cooked samples.…”

Section: Effect Of Marination With Fruit and Vegetable Juice On The Smentioning

confidence: 97%

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Gök

Bor

2016

Rev. Bras. Cienc. Avic.

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The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

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“…Analogically to fresh meat, frozen meat reproduced the same myosin band pattern, decreasing after cooking at 140°C but remaining constant after heating at 60°C. Huang, Huang, Xu, and Zhou (2011) studying pork reported that myosin remained unchanged below 80°C and was then rapidly degraded, whereas actin showed no visible change at any temperature (25°C, 50°C, 60°C, 80°C and 100°C). It seems that actin is rather stable at temperature under 100°C as we observed.…”

Section: Aggregates Formationmentioning

confidence: 99%

Characterization of protein aggregates following a heating and freezing process

Kajak-Siemaszko,

Aubry,

Peyrin

et al. 2011

Food Research International

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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Abstract: Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. .

Cited by 63 publications

References 27 publications

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Characterization of protein aggregates following a heating and freezing process

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