Effect of end point temperature on cooking losses, shear force, color, protein solubility and microstructure of goat meat

被引：19

作者：

Liu, Fang ^{[1
]}

Meng, Lingyi ^{[1
]}

Gao, Xiaoguang ^{[1
]}

Li, Xingmin ^{[1
]}

Luo, Hailing ^{[2
]}

Dai, Ruitong ^{[1
]}

机构：

[1] Colleges of Food Science and Nutritional Engineering

[2] Animal Science and Technology, China Agricultural University, Beijing 100083

来源：

Journal of Food Processing and Preservation | 2013年 / 37卷 / 03期

关键词：

Muscle - Shear flow - Proteins - Temperature - Point contacts - Solubility;

D O I：

10.1111/j.1745-4549.2011.00646.x

中图分类号：

学科分类号：

摘要：

The effect of end point cooking temperature on quality of goat semimembranosus muscle was evaluated. The semimembranosus muscles were removed from 15 goat legs, cut into strips (4.0cm×4.0cm×5.0cm) and vacuum packaged. Vacuum-packed strips were heated to one of nine end point temperatures: raw, 50, 55, 60, 65, 70, 75, 80, 85 and 90C. Cooking losses (CLs), shear force (SF), color, protein solubility and microstructure of strips were determined. Increasing end point temperature to more than 60C led to a significant increase in CL. SF showed a four-phase change as a result of increasing end point temperature from raw to 90C. The redness a* decreased significantly (P<0.05) during the range of 50-80C. The collagen solubility significantly increased with increasing temperature up to 55C. The sarcoplasmic protein solubility decreased significantly (P<0.01), while the myofibrillar protein solubility only increased a little with increasing temperature between 55 and 90C. © 2012 Wiley Periodicals, Inc.

引用

页码：275 / 283

页数：8

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