Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle

Szmanko, T.; Lesiów, Tomasz; Xiong, Youling L.; Berlińska, Anna; Marycz, Krzysztof; Krzyś, A.

doi:10.1016/j.meatsci.2020.108280

Cited by 4 publications

(4 citation statements)

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“…40 Moreover, high temperature leads to the degradation and reaction of amino acids, carbohydrates, and vitamins, which results in some small molecular intermediate compounds with strong reducing power, which may also be an important reason for the increase in DPPH radical scavenging activity. 19,35 As shown in Fig. 4(B), in the oral digestion stage, the superoxide radical scavenging activities of the SVRS (67.18%) were significantly higher (P < 0.05) than those of the other samples.…”

Section: Effect Of Cooking Methods On the Antioxidant Activity Of Rab...mentioning

confidence: 87%

“…The high‐pressure‐induced changes begin with fragmentation of the native myofibrils and result in the breakup of the myofibrillar structure. In contrast, myofibrillar protein solubilization due to high‐pressure‐induced dissociation of the filaments releases soluble materials from myofibrils 35 …”

Section: Resultsmentioning

confidence: 99%

“…The improvement in the DPPH radical scavenging activity of the RRS may be due to the increase in amino acids, and the hydrophobic amino residue side chain groups were expected to be exposed, making it easier to trap DPPH radicals, thus enhancing the antioxidant activity 40 . Moreover, high temperature leads to the degradation and reaction of amino acids, carbohydrates, and vitamins, which results in some small molecular intermediate compounds with strong reducing power, which may also be an important reason for the increase in DPPH radical scavenging activity 19,35 …”

Section: Resultsmentioning

confidence: 99%

“…In contrast, myofibrillar protein solubilization due to high-pressure-induced dissociation of the filaments releases soluble materials from myofibrils. 35 Effect of cooking methods on the lipid oxidation of rabbit meat Different cooking methods have certain effects on lipid oxidation. 19 The thiobarbituric acid (TBA) test is the main method for the determination of malondialdehyde (MDA), one of the important aldehydes produced during the secondary lipid oxidation of PUFAs.…”

Section: Effect Of Cooking Methods On the Microstructure Of Rabbit Meatmentioning

confidence: 99%

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Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

Rao

Meng

et al. 2022

J Sci Food Agric

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BACKGROUND Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous‐vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated. RESULTS The sous‐vide cooked rabbit meat sample showed higher moisture content, water‐holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2‐thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat. CONCLUSION The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.

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Section: Effect Of Cooking Methods On the Antioxidant Activity Of Rab...mentioning

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Cooking Methods On the Microstructure Of Rabbit Meatmentioning

confidence: 99%

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