Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck

Abstract

To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM) combined with differential scanning calorimeter (DSC). Results indicated that the surface temperature of Beijing roast duck increased from 23.9 to 174.4 °C, while the center temperature rose from 20.6 to 99.3 °C during roasting. Shear force decreased significantly during the first 20 min, and the texture profile largely changed at 20 and 40 min. Firstly, Band I was broken and twisted, Band A was overstruck, and Z-line was diffused and finally disappeared, resulting in a blurred myofibril structure. The sarcomere considerably contracted within 30 min. Secondly, the main myofibrillar proteins were denatured at 20 and 40 min, respectively. The formation of hydrophobic interactions and the reduction of ionic bonds were observed. Thirdly, roasting induced protein thermal denaturation, which was correlated with interprotein forces, texture profile, and the shear force. Muscle fibers were damaged and shrunken, accompanied by the formation of hydrophobic interactions and the reduction of ionic bonds. The turning points were at 20 and 40 min, and the main proteins were denatured, leading to the formation of tenderness of Beijing roast duck.

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

“…Conversely, only temperature exhibited a significant influence on the extent of actin denaturation in quadratic terms (p ≤ 0.001). In the Liu et al's study [47], the process of protein thermal denaturation plays a crucial role in the texture and overall delicacy of Beijing roast duck. The study demonstrates that the equation correlating surface and center temperature can effectively predict the real-time center temperature of the roast duck, guiding parameter settings for industrialization and the development of new roasting equipment.…”

“…The study highlights the significance of intermolecular forces in the denaturation of main myofibrillar proteins during the roasting process. Notably, myosin thermal degeneration occurs around the 20-min mark, while complete denaturation of main myofibrillar proteins is observed at approximately 40 min [47].…”