The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Han, Zongyuan; Zhang, Junlong; Zheng, Jinyue; Li, Xiaojing; Li, Mohan

doi:10.1016/j.foodchem.2018.12.071

Cited by 88 publications

(39 citation statements)

References 39 publications

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“…Impairment in WHC of wooden breast meat gels was observed through determining both the relative intensity and T 2 transverse relaxation time for the 4 proton populations identified in this study. In fact, the higher T 2b1 , T 2b2 , and T 21 and lower T 22 found in wooden breast meat gels demonstrated a greater mobility of water in meat gel structure, which likely resulted from composition ( Soglia et al, 2016b ) and gel structure ( Han et al., 2019 ) of meat affected by wooden breast myopathy. Meat gels showed a reduction trend of P 21 and an increase trend of P 22 , indicating that immobilized water was transformed to free water.…”

Section: Discussionmentioning

confidence: 96%

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Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Wang

Xia

et al. 2020

Poultry Science

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The objective of this study was to evaluate the effects of wooden breast myopathy on water-holding, rheological, and gelling properties of chicken broiler breast batter. As to water-holding capacity, wooden breast myopathy significantly increased cooking loss and thawing loss of meat batter compared with that of a normal sample ( P < 0.05). With regard to rheological properties, the viscosity, storage modulus, and loss modulus of meat batter gradually reduced as wooden breast myopathy worsened. Similarly, lightness, hardness, gumminess, and chewiness of heat-induced meat gels reduced with wooden breast myopathy worsening. Severe wooden breast myopathy significantly reduced lightness, hardness, gumminess, and chewiness of heat-induced meat gels ( P < 0.05). Water distribution of heat-induced meat gels showed that the relaxation times of T 2b1 , T 2b2 , and T 21 generally increased, whereas T 22 gradually decreased when wooden breast myopathy worsened. The corresponding proportions (P 2b1 , P 2b2 , and P 21 ) of T 2 populations (T 2b and T 21 ) generally decreased, and the P 22 gradually increased. Severe wooden breast myopathy significantly reduced the relaxation time of T 22 and increased proportion (P 22 ) of T 22 peak ( P < 0.05), but no significant difference was found in immobilized water of heat-induced meat gels. The light microscopy revealed the looser structure of gels with many big bubbles in wooden breast groups when compared with that of normal breast heat-induced gels. It is concluded that the incidence of wooden breast myopathy worsens water-holding capacity and rheological and gelling properties of breast batter of chicken broiler, reducing the further processing property.

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Section: Discussionmentioning

confidence: 96%

“…A previous author has suggested that sausage color was affected only by varying fat levels ( L ∗, a ∗, b ∗) and protein content ( L ∗, a ∗) ( Pietrasik 1999 ). According to Han et al. (2019) , the color parameters were also significantly affected by changes in protein structure during heating.…”

Section: Discussionmentioning

confidence: 99%

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Wang

Xia

et al. 2020

Poultry Science

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“…It has been reported that the increase of protein hydrophilicity is helpful for the interaction between protein and water, which may enhance its water‐retaining property and improve the tenderness of meat. In addition, some previous studies report that the hydrogen bond is an important factor contributing to the tenderness of meat, and phenolic compounds may interact with the myofibril protein through hydrogen bond, which may promote the nutrition and quality of meat during heating process (Han, Zhang, Zheng, Li, & Shao, 2019; Shah, Bosco, & Mir, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effect of tea polyphenols on the tenderness of yak meat

Gao

Zeng

2020

J Food Process Preserv

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The effect and action mechanism of tea polyphenols (TP) on the tenderness of yak meat were investigated. With the treatment of TP at the low concentrations, the myofibril fragmentation index (MFI) value of yak meat was increased and its microstructure was obviously changed. By using fluorescence spectroscopy and the determination of surface hydrophobicity, the tertiary structure of myofibrillar protein (MP) showed the obvious changes with the treatment of epigallocatechin gallate (EGCG). In addition, the secondary structure of MP was also obviously changed according to the measurement of circular dichroism (CD) spectrum, while the α‐helix structure of MP decreased and the β‐sheet increased. Furthermore, according to the analysis of molecular docking, EGCG could interact tightly with myofibril protein by hydrogen bonds, and changed its spatial configuration and molecular force. All results suggested that TPs showed the potentially value to improve the tenderness of yak meat in food industry. Practical applications Yak meat is more and more popular by its high nutrition value. But due to its special myofibril protein, the tenderness of yak meat is unfavorably and affects its sensory properties, which may limit its processing and consumption in food industry. In present study, TPs was used to improve the tenderness of yak meat by changing the spatial configuration and molecular force of myofibril protein, which suggested that TPs showed the potential value to enhance the quality of yak meat during its processing in food industry.

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“…A PCA model on the relaxation times allowed recognizing samples spread along PC1 according to the cooking temperature; the authors concluded that water mobility and distribution are affected by this factor, while cooking time seems to have limited consequence on the dispersion of water in the meat. In a similar context lays the study by Han and others who used NMR to monitor the variations in terms of water migration and protein structure during heat-related gelation in meat batters [219]. The authors observed that the development of gel is induced by the production of β-sheets (by means of transformation of α-helix) and by water transfer outside meat.…”

Section: Thermal Treatmentsmentioning

confidence: 94%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Cited by 88 publications

References 39 publications

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Effect of tea polyphenols on the tenderness of yak meat

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

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