Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

Vaskoska, Rozita; Vénien, Annie; Ha, Minh; White, Jason D.; Unnithan, Ranjith Rajasekharan; Astruc, Thierry; Warner, R. D.

doi:10.1016/j.foodchem.2020.128544

Cited by 47 publications

(19 citation statements)

References 36 publications

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“…The appearance of other important peaks, 1558 cm −1 , 1540 cm −1 and 1507 cm −1 was found, according to [19], in the protein region amide II (1500-1600 cm −1 ). The slope between 2800 cm −1 and 3500 cm −1 is attributed to lipids (cholesterol, phospholipids) and creatine [19]. Notable absorption bands found in the region between 1700-1500 cm −1 are dominated by the stretching vibrations of the C=O and C-N group belonging to the amide groups, which include the peptide bonds in proteins [20].…”

Section: Ft-ir Analysismentioning

confidence: 79%

“…The most prominent peak (3274 cm −1 ) of the FT-IR spectra for the analyzed samples is attributed to water (3200-3550 cm −1 ), which can be due the composition of the raw material containing between 72-75% water [17][18][19]. The appearance of other important peaks, 1558 cm −1 , 1540 cm −1 and 1507 cm −1 was found, according to [19], in the protein region amide II (1500-1600 cm −1 ). The slope between 2800 cm −1 and 3500 cm −1 is attributed to lipids (cholesterol, phospholipids) and creatine [19].…”

Section: Ft-ir Analysismentioning

confidence: 99%

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Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

et al. 2022

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In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Thymus serpyllum L.) aqueous extract (6%), were obtained. These herbs were selected and used due to their antioxidant, antimicrobial, and lactogenic potential. Two thermal treatments, hot air convection (180 °C) and steam convection (94 °C), were applied for meatballs processing. The obtained meatballs were further subjected to a complex characterization. The functionality of the plant extracts was proved by the values of total content of polyphenols (2.69 ± 0.02 mg AG/g dw) and flavonoids (3.03 ± 0.24 mg EQ/g dw). FT-IR analysis confirmed the presence of trans-anethole and estragole at 1507–1508 cm−1 and 1635–1638 cm−1, respectively. Costumers’ overall acceptance had a score above 5.5 for all samples, on a scale of 1 to 9. Further analysis and human trials should be considered regarding the use of lactogenic herbs, given their health benefits and availability.

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Section: Ft-ir Analysismentioning

confidence: 79%

Section: Ft-ir Analysismentioning

confidence: 99%

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

et al. 2022

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“…Foods 2022, 11, x FOR PEER REVIEW 9 of 1 still be clearly identified, although the SR between the myofibrils swelled. Compared wit the fresh sample, the boiled samples showed a significant increase in myofibril diamete which was due to the lateral expansion caused by the longitudinal contraction of the my ofibrils [38]. It was pointed out previously that the toughening of meat products at hig temperatures may be related to the longitudinal shrinkage of myofibrillar componen [36].…”

Section: Changes In Microstructure Of Scallop Adductor Musclesmentioning

confidence: 88%

Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

Fan

Guo

et al. 2022

Foods

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The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.

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“…On the other hand, cooking loss due to breed differences appear to be muscle-specific, with Semimembranosus from Merino having a lower cooking loss compared to the same muscle from Composite. While the underlying mechanisms of water holding capacity remains an ongoing research area, previous studies showed that variations in muscle fibre type and connective tissue composition play a role in cooking loss differences [ 27 , 28 , 29 ].…”

Section: Discussionmentioning

confidence: 99%

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Warner

King

et al. 2022

Foods

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This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

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Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

Cited by 47 publications

References 36 publications

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

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