Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-01-28 DOI:10.1016/j.meatsci.2025.109761

Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao

{"title":"Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties","authors":"Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao","doi":"10.1016/j.meatsci.2025.109761","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (<em>P</em> < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109761"},"PeriodicalIF":7.1000,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025000221","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (P < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.

Abstract Image

查看原文本刊更多论文

通过对肉纤维蛋白凝胶特性的分析，探讨翻滚腌制对咸牛肉火腿食用品质的影响机理。

本研究旨在探讨真空翻转腌制（VTC）、脉动真空翻转腌制（PVTC）、翻转腌制（TC）和静态腌制（SC）对牛肉肌原纤维蛋白（MP）凝胶特性的影响，并探讨其提高咸牛肉火腿食用品质的机制。结果表明，VTC显著改善了牛肉咸火腿的质地特征和感官评价分数，产量较SC提高了11.85% (P

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.