Effect of protein denaturation degree on texture and water state of cooked meat
Effect of protein denaturation degree on texture and water state of cooked meat
复制标题
DOI：
10.1016/j.jfoodeng.2013.03.013
复制
发表时间：
2013-08-01
影响因子：
5.5
通讯作者：
Sakai, Noboru
中科院分区：
文献类型：
--
作者：
Ishiwatari, Naomi;Fukuoka, Mika;Sakai, Noboru
根据三维有限元传热分析和反应动力学预测，制备了不同变性程度的熟肉制品。使用具有明确变性分布的肉样品，我们进行应力松弛测量以获得弹性模量，并通过使用质子磁共振成像（H-1 MRI）定量横向松弛时间（T-2）来确定肉中水的状态。即使在肌球蛋白完全变性后，弹性模量也不超过14 kPa，这与未加热的肉的6 kPa相比并不大。然而，当肌动蛋白变性开始时，弹性模量显着增加，而在肉表面的T-2值显着下降。肉芯和表面水分状态的差异反映了加热引起的肉中变性分布的不均匀性。当肌动蛋白完全变性时，弹性模量达到60 kPa，这是平衡值，T-2降低，其分布变得更加平坦。(C)2013爱思唯尔有限公司版权所有。
We prepared cooked meat with varied denaturation degrees that were predicted based on 3D finite element heat transfer analysis and reaction kinetics. Using a meat sample with a clear denaturation distribution, we performed stress-relaxation measurements to obtain the elastic modulus and identified the state of water in the meat by using proton magnetic resonance imaging (H-1 MRI) for quantification of a transverse relaxation time (T-2). Even after the complete denaturation of myosin, the elastic modulus did not exceed 14 kPa, which is not large compared with 6 kPa for unheated meat. However, when actin denaturation was initiated, the elastic modulus dramatically increased while the T-2 value at the meat surface remarkably decreased. The difference in the state of water between the surface and the core reflected the uneven denaturation distribution in the meat caused by heating. When actin denaturation was complete, the elastic modulus reached 60 kPa, which was the equilibrium value, and T-2 decreased and its distribution became more flat. (C) 2013 Elsevier Ltd. All rights reserved.