NDLI: Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.

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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.

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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Huang, Feng Huang, Ming Xu, Xinglian Zhou, Guanghong
Description	Country affiliation: China Author Affiliation: Huang F ( Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.)
Abstract	BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations. RESULTS: Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) increased in two separate phases from 25 to 50 °C and again from 60 to 100 °C (P < 0.05), with a steady phase from 50 to 60 °C (P > 0.05); conversely, a significant increase in pH (P < 0.05) occurred between 50 and 60 °C. Strong correlations (P < 0.01) among pH, CL, WBSF and colour parameters L* and b* were observed following the heating process. Increasing temperature induced gradual degradation of many muscle proteins, but myosin was not significantly degraded until 80 °C and actin showed no visible degradation throughout the whole heating process. Meanwhile, the structure of muscle fibres also changed significantly on heating, with sarcomeres contracting transversely and longitudinally and becoming condensed, but there was no occurrence of breakage within fibres. CONCLUSION: Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. .
File Format	HTM / HTML
ISSN	00225142
Issue Number	3
Volume Number	91
e-ISSN	10970010
Journal	Journal of the Science of Food and Agriculture
Language	English
Publisher	Wiley
Publisher Date	2011-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Agriculture Cooking Methods Food Technology Hot Temperature Meat Analysis Muscle Fibers, Skeletal Ultrastructure Muscle Proteins Chemistry Protein Denaturation Actins Animals Color Hydrogen-ion Concentration Myosins Sarcomeres Stress, Mechanical Swine Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science

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