Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

被引：27

作者：

Xue, Siwen ^{[1
]}

Yang, Huijuan ^{[1
]}

Liu, Rui ^{[1
]}

Qian, Chang ^{[1
]}

Wang, Mengyao ^{[1
]}

Zou, Yufeng ^{[1
]}

Xu, Xinglian ^{[1
]}

Zhou, Guanghong ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc,K, Synergist Innovat Ctr Food Safety Nutr,Key Lab Me, Nanjing 210095, Jiangsu, Peoples R China

来源：

MEAT SCIENCE | 2017年 / 129卷

基金：

中国国家自然科学基金;

关键词：

Pre-rigor rabbit muscles; High pressure processing; Gelation; Functional properties; Tertiary conformation changes; MYOFIBRILLAR PROTEINS; PHYSICAL-PROPERTIES; MICROBIAL TRANSGLUTAMINASE; RHEOLOGICAL PROPERTIES; BREAKFAST SAUSAGES; WATER DISTRIBUTION; CHICKEN MEAT; REDUCED-FAT; PORK; GELS;

D O I：

10.1016/j.meatsci.2017.03.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High pressure (HP) was applied to pre-rigor rabbit muscles (PRRMs) for the manufacture of value-added gel type products. A 2 x 3 factorial design was adopted for HP-treatment (100, 200 and 300 MPa for 15 or 180 s) to PRRMs. The HP-treated meat was used for gel preparation and determination of water mobility properties and textural profiles. Salt-soluble meat proteins (SSMP) were then extracted from meat for estimating the tertiary conformational changes (hydrophobic and sulfhydryl groups). The water-holding capacity of treated samples increased significantly (P < 0.05) except for those treated at 300-180 (MPa-s). The hardness, cohesiveness and chewiness were significantly improved (P < 0.05) by moderate HP-treatments (100-200 MPa for 15 or 180 s). HP-induced the de-polymerization of some protein components, together with unfolding and refolding of protein tertiary conformations, partly explaining the observed functionality changes. In conclusion, application of moderate HP to PRRM modified the protein conformation in a manner that improved the functional properties of gels. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：176 / 184

页数：9

共 46 条

[1] Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure [J].