Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

Li, Ke; Liu, Jun-Ya; Fu, Lei; Zhao, Yingying; Bai, Yanhong

doi:10.5713/ajas.18.0389

Cited by 14 publications

(6 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was conducted by using the modified method of Li et al [15]. After the protein concentration of the samples were set to 0.5 mg protein/mL by the method of Biuret and composition of gel was 12% running gels and 5% stacking gels (Bio-Rad Lab, Inc, St. Louis, MO, USA).…”

Section: Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresismentioning

confidence: 99%

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

Jeong

Kim

et al. 2020

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (<i>Salicornia herbacea</i> L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (<i>M. longissimus thoracis et lumborum</i>).Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3°C±1°C.Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05).Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

show abstract

Section: Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresismentioning

confidence: 99%

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

Jeong

Kim

et al. 2020

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

show abstract

“…The WHC was determined by a centrifugal method as reported by Chen et al (2014) and Li, Liu, Fu, Zhao, and Bai (2019) with minor modifications. Each BSDF-SSP sols sample (approximately 8 g) was weighted (W1) and transferred into a 10 mL capped centrifuge tube and heated in a water bath at 80°C for 30 min.…”

Section: Whcmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Liu

Bai

et al. 2019

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

2019) Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins, ABSTRACTThe effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products.

show abstract

“…6 A higher value of cooking yield or WHC demonstrates the gel has a superior water retention capacity than the sample with a lower value. 15 As seen in Fig. 1(A), no significant differences were found in the cooking yield of all samples (P > 0.05), indicating that glycation did not affect the water retention capacity of the SCM protein gel system during cooking.…”

Section: Water-holding Capacity Analysismentioning

confidence: 75%

“…Cooking yield and WHC are particularly important for the functional and sensorial properties of meat and seafood products 6 . A higher value of cooking yield or WHC demonstrates the gel has a superior water retention capacity than the sample with a lower value 15 . As seen in Fig.…”

Section: Resultsmentioning

confidence: 97%

Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel

Liu,

Zhu,

Shi

2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDGlycation is a green processing technology. Based on our previous studies, glycation with l‐arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l‐arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system.RESULTSThe glycation of l‐arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l‐arabinose group) and 4348.18 (xylose group). Low‐field nuclear magnetic resonance (LF‐NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three‐dimensional network structure in SCM gels.CONCLUSIONIn summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l‐arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry.

show abstract

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

Abstract: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

Cited by 14 publications

References 49 publications

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel

Contact Info

Product

Resources

About