Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7592897 | Food Chemistry | 2015 | 28 Pages |
Abstract
In this investigation, ultrasonic treatments at a frequency of 40 kHz and power of 1500 W made caspase-3 and calpain activities significantly higher in chicken muscle after slaughter during 5 d storage (p < 0.01). Additionally Western blotting analysis of α-spectrin showed that ultrasonic treatments caused the production of α-spectrin degradation products of 120 and 150 kDa more dense than the control (p < 0.01). Degradation of calpastatin during chicken meat ageing was induced by ultrasound treatments (p < 0.01), which suggested the ability of caspase-3 to cleave calpastatin. SDS-PAGE showed that all treatments enhanced accumulation of the 30 kDa troponin-T degradation product (p < 0.01), and transmission electron microscopy images of myofibrils displayed that damage of ultrasound treatment for 60 min was more extensive than at 30 min. The findings proved the low-frequency and high power ultrasonic treatments improved disruption of myofibrillar structures and increased proteolysis of chicken meat faster by triggering an apoptosis cascade.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lin Chen, Xian-Chao Feng, Ying-yang Zhang, Xue-bo Liu, Wan-gang Zhang, Chun-bao Li, Niamat Ullah, Xing-lian Xu, Guang-hong Zhou,