Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

Gao, Hongwei; Mao, Mao; Liang, Chengzhu; Lin, Clement; Xiang, Jianhai

doi:10.1007/s11802-009-0095-8

Cited by 8 publications

(6 citation statements)

References 9 publications

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“…The protein profiles of each group before digestion were presented in Fig. 3a, there were only slight differences between protein bars, which might be due to some aggregation and degradation of protein after different thermal processing (Gao et al ., 2009). The protein profiles in the same group but different buffer were extremely similar, the slight differences might due to the different solubility of protein.…”

Section: Resultsmentioning

confidence: 99%

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Jiang

Zhang

Yang

et al. 2022

Int J of Food Sci Tech

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This study was designed to evaluate the effect of different cooking methods on the protein digestion characteristics of channel fish (Ietalurus punetaus). The channel fish muscles were subjected to different cooking methods, namely boiling, steaming and roasting and were subjected to in vitro gastrointestinal digestion simulation using raw fish as a control. All the cooking methods increased the protein digestibility (1.60-8.28%) and decreased the protein particle size at the end of the gastrointestinal digestion. The highest protein digestibility (66.78%) and the smallest protein particle size values (600.7 nm) were observed for the steamed group. Samples which were steam cooked showed lowest β-sheet content (9.63 AE 0.81%) and were accompanied with moderate protein oxidation. As the core temperature increased from 40°C to 90°C, protein oxidation increased significantly (P < 0.05) with the increase of carbonyl groups and Schiff bases and decrease of sulfhydryl groups in all cooked groups. Based on the results, steaming was recommended as the best methods of cooking channel fish for improved protein digestibility.

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Section: Resultsmentioning

confidence: 99%

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Jiang

Zhang

Yang

et al. 2022

Int J of Food Sci Tech

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“…Therefore, in the current study, three heating temperatures of 73, 75, and 77 °C were selected to simulate low temperature cooking treatments and to confirm the chosen optimum temperature of 75 °C for all the experiments. The end point of the heating temperature depended on the protein denaturation of the meat, which was determined by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) (Gao, Mao, Liang, Lin, & Xiang, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi

Sun

Han

et al. 2017

J Food Process Engineering

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This article studied the effects of different cooking methods (water bath, steam, and microwave environments) and holding times ranging from 0 to 9 min on selected quality attributes including cooking loss, Warner‐Bratzler shear force, and water‐holding capacity of cooked pork loin meats. Results indicated that increasing holding time caused the shear force value to increase, then decrease, and then increase again. The minimum shear force value for steam and microwave cooking environments at 75 °C was found at the holding time of 5 and 7 min, respectively. The cooking loss was increased with increasing cooking time, and less amount of cooking loss was achieved by inverter microwave oven and steam stove. This investigation might serve as a proof‐of‐concept study showing that low temperature cooking can achieve nutritional cooking, and the current results suggested the possibility of cooking at low temperatures. Practical applications Tenderness is one of the most important quality attributes of pork loin meat, which is significantly affected by different cooking methods and cooking duration. This study compared different low temperature cooking methods, including water bath, steam stove, electric steamer, nonvariable frequency microwave oven, and inverter microwave oven currently used in the catering industry, and results suggested that the inverter microwave oven and steam stove are a better cooking solution for maintaining more nutrients and better tenderness of the cooked meat products, and the inverter microwave oven can achieve rapid cooking. Therefore, the information available from this study is useful to the catering industry.

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“…Cooking process on meat and meat products can prevent the spread of food-borne diseases. Although it is an effective way to eat safely, the cooking process can affect the meat protein quality through protein denaturation and degradation ( Gao et al, 2009 ; Murphy and Marks, 2000 ). Cooking causes that the denaturation of protein dimensional structure and alters the amino acid residues present in meat ( Yu et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Kim

Lee

Shin

et al. 2018

Korean J Food Sci Anim Resour

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The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

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Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

Cited by 8 publications

References 9 publications

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

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