Journal
FOOD CHEMISTRY
Volume 328, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127144
Keywords
Ultrasound; Potassium alginate; Tenderness; Tissue; Myofibrillar protein
Funding
- National Natural Science Foundation of China [31901612]
- 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]
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The combined effects of ultrasound (intensity of 15.6 W/cm(2) and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated. UPA-treated meat exhibited the lowest moisture loss and shear force (optimized tenderness). The increased fiber space benefited PA invasion to form a heat-induced barrier for harder muscle contraction and avoid moisture withdrawal. Special scale-like structures of dried myofibrillar protein (MP) and the three-di mensional network induced by interactions between PA and MP increased the tenderness. UPA treatment in duced stronger electrostatic repulsion between PA molecules and more beta-sheet structures of MP, accompanied by a smallest size. The more easily heat-denatured myosin and looser myofibrils accelerated the temperature rise. More immobilized water restricted to myofibrils and moisture captured in the gel network promoted water retention. UPA treatment could be a promising technology to tenderize old chicken breast meat.
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