Does pulsed electric field have a potential to improve the quality of beef from older animals and how?

被引：23

作者：

Bhat, Zuhaib F. ^{[1
]}

Morton, James D. ^{[1
]}

Mason, Susan L. ^{[1
]}

Bekhit, Alaa El-Din A. ^{[2
]}

机构：

[1] Lincoln Univ, Fac Agr & Life Sci, Dept Wine Food & Mol Biosci, Christchurch 7647, New Zealand

[2] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2019年 / 56卷

关键词：

Pulsed electric field; Dairy beef; Calpain activity; Western blotting; Shear force; Physicochemical properties; MYOFIBRIL FRAGMENTATION; POSTMORTEM PROTEOLYSIS; LONGISSIMUS-LUMBORUM; SENSORY ATTRIBUTES; MEAT TENDERIZATION; BONED MUSCLES; TENDERNESS; IMPACT; DEGRADATION; CALPAIN;

D O I：

10.1016/j.ifset.2019.102194

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was designed to investigate whether pulsed electric field (PEF) has any potential to improve the quality of beef from older animals and to elucidate the mechanism involved. PEF treated beef Semirnernbranosus samples viz. T-1 (5kV-0.36 kV/cm-90 Hz), T-2 (10 kV -0.60 kV/cm-20 Hz) and a non-treated control were vacuum packaged and stored for 14 days at 4 +/- 1 degrees C. Samples were analysed for casein zymography, Western blotting, SDSPage and various physicochemical properties. An improvement was recorded in calpain activity of the samples treated with PEF along with an early activation of calpain 2. Increased proteolysis of troponin-T and desmin was also recorded, however, no significant impact was observed on the shear force and myofibrillar fragmentation index. By influencing the calpain activity of the muscle, this study confirmed the enzymatic nature of PEF and concludes that PEF has a limited potential to improve the quality of excessively tough muscles from culled dairy animals.

引用

页数：8