Abstract:As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brined for 24 h in 5 brine solutions (5, 10, 15, 20 and 25% NaCl [w/w]). Results indicated that mass transfer and kinetics parameters were significantly affected by the brine concentration during brining. When brine conc… Show more
“…presents the intrinsic fluorescence spectra of MPs treated with different AAPH concentrations. The results showed a broad band with the highest fluorescence intensity at 335 nm in the control MPs sample, and this finding was consistent with the observation that we reported previously (Wang et al ., 2017a). The intrinsic fluorescence intensity gradually reduced as the AAPH concentration increased.…”
Summary
We investigated the effect of peroxyl radicals (ROO·), which are products of lipid peroxidation, on the structure and gel properties of myofibrillar proteins (MPs) isolated from rabbit meat. 2,2′‐Azobis(2‐amidinopropane) dihydrochloride (AAPH) was heated to stably derive ROO·. As the AAPH concentration increased, the protein carbonyl compounds significantly accumulated (P < 0.05), and the total sulfhydryl content was significantly lost (P < 0.05). Circular dichroism spectra, UV absorption spectra, intrinsic fluorescence spectra and surface hydrophobicity revealed that ROO· caused protein unfolding and conformational changes in MPs. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated that moderate (0–3 mm) and relatively high (5 and 10 mm) AAPH concentrations could lead to protein crosslinking and protein aggregation, respectively. These changes in protein structure could influence the gelling properties of MPs. Low‐level protein oxidation could increase gel strength and water holding capacity, whereas high‐level protein oxidation could reduce gel properties.
“…presents the intrinsic fluorescence spectra of MPs treated with different AAPH concentrations. The results showed a broad band with the highest fluorescence intensity at 335 nm in the control MPs sample, and this finding was consistent with the observation that we reported previously (Wang et al ., 2017a). The intrinsic fluorescence intensity gradually reduced as the AAPH concentration increased.…”
Summary
We investigated the effect of peroxyl radicals (ROO·), which are products of lipid peroxidation, on the structure and gel properties of myofibrillar proteins (MPs) isolated from rabbit meat. 2,2′‐Azobis(2‐amidinopropane) dihydrochloride (AAPH) was heated to stably derive ROO·. As the AAPH concentration increased, the protein carbonyl compounds significantly accumulated (P < 0.05), and the total sulfhydryl content was significantly lost (P < 0.05). Circular dichroism spectra, UV absorption spectra, intrinsic fluorescence spectra and surface hydrophobicity revealed that ROO· caused protein unfolding and conformational changes in MPs. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated that moderate (0–3 mm) and relatively high (5 and 10 mm) AAPH concentrations could lead to protein crosslinking and protein aggregation, respectively. These changes in protein structure could influence the gelling properties of MPs. Low‐level protein oxidation could increase gel strength and water holding capacity, whereas high‐level protein oxidation could reduce gel properties.
Section: Technological Aspects Of Rabbit Meat Productionmentioning
confidence: 99%
“…The primary challenges of RM industry are low efficiency of conventional methods of rabbit breeding and lack of innovative technologies for rabbit carcasses processing. RM market is unevenly distributed worldwide due to lack of traditions of RM consumption in many countries and lack of innovative RM based products [ 8 , 9 ]. Szendrő et al [ 1 ] and Adanguidi [ 10 ] believe that the demand for RM will grow in the next three to five years due to an increase in demand for therapeutic and preventive nutrition.…”
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