Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

被引：45

作者：

Christensen, Line ^{[1
]}

Bertram, Hanne C. ^{[2
]}

Aaslyng, Margit D. ^{[3
]}

Christensen, Mette ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

[2] Aarhus Univ, Dept Food Sci, DK-5792 Aarslev, Denmark

[3] Danish Meat Res Inst, Inst Technol, DK-4000 Roskilde, Denmark

来源：

MEAT SCIENCE | 2011年 / 88卷 / 04期

关键词：

Diameter; DSC; Low field NMR; Sarcomere length; Cooking; DIFFERENTIAL SCANNING CALORIMETRY; RAW MEAT QUALITY; THERMAL-DENATURATION; STRUCTURAL-CHANGES; COOKING LOSS; MUSCLE; PORK; NMR; HEAT; RELAXOMETRY;

D O I：

10.1016/j.meatsci.2011.03.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relationship between water-protein interactions and heat-induced protein denaturation in low temperature long time (LTLT) treated pork Longissimus dorsi was investigated by combining low-field NMR T(2) relaxometry with DSC measurements and measures of shrinkage of porcine Longissimus dorsi heated to 53 degrees C, 55 degrees C, 57 degrees C and 59 degrees C for either 3 or 20 h. Water within the myofibrils, measured by NMR T(21) relaxation times, was affected by both temperature and holding time during LTLT treatment between 53 degrees C and 59 degrees C. The changes in NMR T(21) relaxation times were associated with decreased fiber diameter and increased cooking loss, revealing a relationship between transverse shrinkage, water-protein interactions and cooking loss. DSC measurements revealed a concomitant decrease in Delta H(68 degrees C) which suggests impact of collagen denaturation on the retention of water within the meat during LILT treatment. Furthermore, a decrease in Delta H(75 degrees C) suggested that prolonged cooking (20 h) resulted in actin denaturation leading to decreased T(21) relaxation times and higher cooking loss. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：718 / 722

页数：5

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