Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage

被引：9

作者：

Ma, Yunhao ^{[1
]}

Wang, Ying ^{[1
,2
]}

Wang, Zhaoming ^{[1
,2
]}

Chen, Bo ^{[1
]}

Xie, Yong ^{[1
]}

Tang, Cheng ^{[1
]}

Li, Cong ^{[1
,2
]}

Zhou, Kai ^{[1
,2
]}

Zhou, Hui ^{[1
,2
]}

Xu, Baocai ^{[1
,2
]}

机构：

[1] Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230601, Peoples R China

[2] Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230601, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 417卷

基金：

国家重点研发计划;

关键词：

Postmortem; Chicken; Myofibrillar protein; Calpain; Heating; Cooking; MEAT; MUSCLE; TENDERIZATION; DENATURATION; BIOCHEMISTRY; PROTEOLYSIS; FORCE;

D O I：

10.1016/j.foodchem.2023.135901

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Although the relationship between myofibrillar protein status and cooked meat quality is well documented, its underlying mechanism still need to be clarified. In this study, the effect of calpain-induced myofibrillar degra-dation on the cooked chicken quality was discussed by comparing the difference in muscle fiber's heat shrinkage state. In early postmortem, the protein around Z-line was degraded, which would cause the unstable Z-line and released into the sarcoplasm, according to WB results. This phenomenon will aggravate the lateral contraction of muscle fragments during the heating process. Then along comes a higher cooking loss and lower texture prop-erties of meat. Above findings indicate that the Z-line dissociation caused by calpain in the early postmortem period is an essential reason for the quality difference of mature chicken. This study provided a fresh light on the mechanism underlying the impact of myofibril degradation in the early postmortem on the quality of cooked chicken.

引用

页数：9