کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791300 1554094 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing
چکیده انگلیسی


- The influence of ageing time on collagen profile and water holding capacity of beef was studied.
- Between the 5th and 10th day of ageing an increase in acid soluble collagen content was noted.
- Ageing time did not affect moisture content in raw or cooked meat or cooking loss.

Changes in the water holding capacity (WHC) and collagen profile in bovine m. infraspinatus during ageing in a vacuum at 3 °C up to 20 days were studied. Moisture, expressible water and total collagen content were determined in raw samples and muscles were then subjected to thermal treatment in steam. Moisture, collagen fractions (total, water-soluble, insoluble, acetic acid-soluble, total soluble) and cooking loss were determined in the cooked meat. Ageing time did not significantly influence WHC (expressible water content as a % of moisture), moisture content in raw and cooked meat or cooking loss. Between the 5th and 10th day of ageing a significant increase was noted in acetic acid-soluble collagen and total soluble collagen content along with a decrease in insoluble collagen content (p < 0.05). A significant negative relationship was found between the expressible water content and the water-soluble collagen. It was concluded that connective tissue ageing of bovine m. infraspinatus might be finished after 10 days.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 100, February 2015, Pages 209-216
نویسندگان
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