کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543282 1554065 2017 49 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation
ترجمه فارسی عنوان
استفاده از فشار بالا برای پیشگیری از عضلات خرگوش به خواص عملکردی مرتبط با ژل شدن ناشی از گرما اثر می گذارد
کلمات کلیدی
عضلات خرگوش قبل از سختی، پردازش فشار بالا، ژلاتین، خواص عملکردی، سازگاری ثانویه تغییر می کند،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
High pressure (HP) was applied to pre-rigor rabbit muscles (PRRMs) for the manufacture of value-added gel-type products. A 2 × 3 factorial design was adopted for HP-treatment (100, 200 and 300 MPa for 15 or 180 s) to PRRMs. The HP-treated meat was used for gel preparation and determination of water mobility properties and textural profiles. Salt-soluble meat proteins (SSMP) were then extracted from meat for estimating the tertiary conformational changes (hydrophobic and sulfhydryl groups). The water-holding capacity of treated samples increased significantly (P < 0.05) except for those treated at 300-180 (MPa-s). The hardness, cohesiveness and chewiness were significantly improved (P < 0.05) by moderate HP-treatments (100-200 MPa for 15 or 180 s). HP-induced the de-polymerization of some protein components, together with unfolding and refolding of protein tertiary conformations, partly explaining the observed functionality changes. In conclusion, application of moderate HP to PRRM modified the protein conformation in a manner that improved the functional properties of gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 129, July 2017, Pages 176-184
نویسندگان
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