Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork

被引：19

作者：

Dominguez-Hernandez, Elisa ^{[1
]}

Ertbjerg, Per ^{[1
]}

机构：

[1] Univ Helsinki, Dept Food & Nutr, Helsinki 00014, Finland

来源：

MEAT SCIENCE | 2021年 / 175卷

关键词：

Sous vide; Proteolysis; Protein denaturation; Surface hydrophobicity; Particle size; AGGREGATION BEHAVIOR; LOW-TEMPERATURE; TIME; COOKING; TOUGHNESS; CHICKEN; STATE;

D O I：

10.1016/j.meatsci.2021.108454

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 degrees C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 degrees C and 58 degrees C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.

引用

页数：8

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