Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

Aktaş, Nesimi; Kaya, Mükerrem

doi:10.1016/s0309-1740(01)00044-4

Cited by 43 publications

(48 citation statements)

References 32 publications

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“…() observed a strong increase in mechanical strength of connective tissue and a large decrease in denaturation temperature of intramuscular collagen. Atkas and Kaya () also reported a large decrease in denaturation temperature of bovine longissimus dorsi intramuscular connective tissue incubated in 0.34, 0.68, and 1.03 M NaCl for 24 to 72 hr compared to control samples incubated in a phosphate buffer. These molecular‐level changes are probably the cause of the changes in endomysial and perimysial morphology observed here.…”

Section: Resultsmentioning

confidence: 91%

“…It is generally accepted that fibrillar collagen and elastin are neither soluble in cold water nor in salt solution. However, increasing the ionic strength of meat products changes the conformational stability of the intramuscular connective tissue, as shown by differential scanning calorimetry (Aktas & Kaya, ; Chang, Wang, Zhou, Xu, & Li, ). After marinating bovine semitendinosus muscle samples for 24 hr in a 2% NaCl brine (0.34 M NaCl), Chang et al.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

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show abstract

“…Bailey and Light (1989) reported that the To is considered to describe the least stable collagen and the Tp is a measure of the average stability of collagen. Kijowski and Mast (1988) reported a Tp of 65.3°C (heating rate 10°C/min) in isolated intramuscular connective tissue of chickens; Aktas and Kaya (2001) found a Tp of 69.2°C (heating rate 5°C/min) in that of old cows. It was reasonable that Tp is different for different muscles and animal species.…”

Section: Heat-insoluble Collagen Content and Dscmentioning

confidence: 99%

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Hai-jun

Zhou

et al. 2009

Food Bioprocess Technol

121

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Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef semitendinosus muscle. Meat steaks (2.5×5.0×5.0 cm, 100± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P>0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P<0.01) reduced the muscle fiber diameter and filtering residues but had no significant effects on the content of heat-insoluble collagen. Significant differences (P <0.05) in β-galactosidase and β-glucuronidase activity were found between ultrasound treated for 10 min (reached the minimum were 5.2×10 −3 and 1.6×10 −3 umol ml −1 min −1 , respectively) and control samples. Thermal characteristics analysis of collagen suggested that ultrasound treatment weaken the average stability of collagen. After ultrasound treatment, collagenous fibers were disordered and staggered significantly; fiber arrangement became loose; and the denaturing, granulation, and aggregation of collagen fiber appeared in the extracellular space. Those changes on collagen characteristics had significant effects on meat textural properties. The results suggested that low-frequency and high-power sonication had a significant effect on collagen characters and meat textural properties.

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“…In addition, acid solubilisation of collagen may occur (44). It has been demonstrated that if the pH falls below the isoelectric point of the muscle protein, solubilisation of the protein is higher producing fi rmer sausages (45).…”

Section: Resultsmentioning

confidence: 99%

The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

Mastanjević

Kovačević

Frece

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this study, the eff ect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out aft er 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures signifi cantly (p<0.05) aff ected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confi rmed the outcomes of physicochemical and microbiological analyses and showed diff erences among samples fermented at two diff erent temperatures and with added glucose or maltodextrin and an autochthonous starter culture.

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Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

Cited by 43 publications

References 32 publications

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

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