Journal
ULTRASONICS SONOCHEMISTRY
Volume 59, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2019.104735
Keywords
Ultrasound; Low concentration sodium bicarbonate solution; Tenderness; Chicken actomyosin; Molecular mechanism; Fitness enthusiasts
Categories
Funding
- National Natural Science Foundation of China [31571863]
- China Agriculture Research System [CARS-41]
- Agricultural Science and Technology Innovation Fund Projects of Jiangsu Province [CX(18)1006]
- Natural Science Foundation Program of Jiangsu Province [BK20180300]
- Fundamental Research Funds for Jiangsu Academy of Agricultural Sciences [ZX(18)1005]
Ask authors/readers for more resources
The objective of this study was to explore the combined effect of ultrasound (20 kHz ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off-time pulse durations of 2 s and 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness and its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology of meat as well as SDS-PAGE, circular dichroism (CD), synchronous fluorescence spectroscopy, differential scanning calorimetry (DSC) of actomyosin were investigated and compared with untreated (Control), deionized water (DW), ultrasound in deionized water (UDW), 0.2 M sodium bicarbonate solution (SB), respectively. The results showed that USB can effectively increase MFI, and reduce filtering residues, cooking loss and shear force by compared with UDW or SB. Furthermore, myofibril was presented with the largest interfibrillary spaces and the highest degree of actomyosin dissociation in USB group. The increase in a-helix content and decrease in fluorescence intensity of tyrosine and tryptophan implied that USB caused the conformation change in actomyosin. Additionally, actomyosin in USB group became more sensitive to temperature. Therefore, the treatment of ultrasound combined with low concentration of sodium bicarbonate accelerated actomyosin degeneration was considered as a promising and efficient technique in meat processing, especially for the fitness enthusiasts.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available