Danni Hao , Xiaohang Tu , Xinxiao Zhang , Shiyu Guo , Liangge Sun , Jiaolong Li , Daoying Wang , Weimin Xu , Pengpeng Li
{"title":"蛋白酶灭活对黄羽鸡肉质构质量的影响以及基于肌纤维蛋白的可能机制","authors":"Danni Hao , Xiaohang Tu , Xinxiao Zhang , Shiyu Guo , Liangge Sun , Jiaolong Li , Daoying Wang , Weimin Xu , Pengpeng Li","doi":"10.1016/j.foodcont.2024.110713","DOIUrl":null,"url":null,"abstract":"<div><p>This study was undertaken to evaluate the impact of proteases inactivation on the textural properties of yellow-feathered chicken (YFC) meat and explore the underlying mechanism driving these changes. The results showed that firmness and shelf life of the YFC meat were significantly improved by the proteases inactivation pretreatment in a dose-dependent manner. Specially, the 40% and 60% residual protease activities were identified to yield textures comparable to the hot-fresh YFC meat. Hydration and water retention of the proteases inactivated YFC meat were also found to be enhanced. Further analysis of myofibrillar protein (MP) revealed that cross-linkages of MP were induced by proteases inactivation with 40% and 60%, evidenced by higher levels of disulfide, carbonyl-amine bonds and di-tyrosine. Additionally, the chemical changes in amino acid residues led to the sequestration of tryptophan residues and the formation of β-sheet structures, accompanied by increased turbidity and particle size of MP. Moreover, water holding capacity, lightness, digestibility and strength of the MP gel were found to be improved. The results would provide insights into potential application of proteases inactivation as a strategy to improve YFC textural quality.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein\",\"authors\":\"Danni Hao , Xiaohang Tu , Xinxiao Zhang , Shiyu Guo , Liangge Sun , Jiaolong Li , Daoying Wang , Weimin Xu , Pengpeng Li\",\"doi\":\"10.1016/j.foodcont.2024.110713\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study was undertaken to evaluate the impact of proteases inactivation on the textural properties of yellow-feathered chicken (YFC) meat and explore the underlying mechanism driving these changes. The results showed that firmness and shelf life of the YFC meat were significantly improved by the proteases inactivation pretreatment in a dose-dependent manner. Specially, the 40% and 60% residual protease activities were identified to yield textures comparable to the hot-fresh YFC meat. Hydration and water retention of the proteases inactivated YFC meat were also found to be enhanced. Further analysis of myofibrillar protein (MP) revealed that cross-linkages of MP were induced by proteases inactivation with 40% and 60%, evidenced by higher levels of disulfide, carbonyl-amine bonds and di-tyrosine. Additionally, the chemical changes in amino acid residues led to the sequestration of tryptophan residues and the formation of β-sheet structures, accompanied by increased turbidity and particle size of MP. Moreover, water holding capacity, lightness, digestibility and strength of the MP gel were found to be improved. The results would provide insights into potential application of proteases inactivation as a strategy to improve YFC textural quality.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-07-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524004304\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524004304","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
This study was undertaken to evaluate the impact of proteases inactivation on the textural properties of yellow-feathered chicken (YFC) meat and explore the underlying mechanism driving these changes. The results showed that firmness and shelf life of the YFC meat were significantly improved by the proteases inactivation pretreatment in a dose-dependent manner. Specially, the 40% and 60% residual protease activities were identified to yield textures comparable to the hot-fresh YFC meat. Hydration and water retention of the proteases inactivated YFC meat were also found to be enhanced. Further analysis of myofibrillar protein (MP) revealed that cross-linkages of MP were induced by proteases inactivation with 40% and 60%, evidenced by higher levels of disulfide, carbonyl-amine bonds and di-tyrosine. Additionally, the chemical changes in amino acid residues led to the sequestration of tryptophan residues and the formation of β-sheet structures, accompanied by increased turbidity and particle size of MP. Moreover, water holding capacity, lightness, digestibility and strength of the MP gel were found to be improved. The results would provide insights into potential application of proteases inactivation as a strategy to improve YFC textural quality.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.