期刊
FOOD CHEMISTRY
卷 394, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133470
关键词
Scallop; Sous-vide cooking; Texture; Protein; Denaturation and oxidation; Aggregation and cross-linking
资金
- National Natural Science Foundation of China [U1808203]
- National Key Research and Development Program of China [2018YFD0901002]
- Dalian Science and Technology Innovation Fund Project [2019J11CY005]
- Central Funds Guiding the Local Science and Technology Development [2020JH6/10500002]
The appropriate sous-vide cooking conditions were determined using differential scanning calorimetry analysis. Sous-vide cooking significantly improved the texture indicators of scallop adductor muscle (SAM) and altered the protein structure and chemical interactions, resulting in changes in the microstructure and water distribution of muscle fibers.
Among 26 sous-vide cooking conditions of scallop adductor muscle (SAM), 65 ?-5.5 h, 70 ?-1.5 h and 100 ?-5 min were selected by the differential scanning calorimetry analysis. After sous-vide cooking, the shear force, hardness, springiness, cohesiveness, chewiness and recoverability of SAM increased significantly compared to fresh sample. The cooking also changed the secondary structures of the proteins in SAM with the rising beta-sheet and descending alpha-helix, and the chemical interactions with the rising hydrophobic interactions and disulfide bonds but the descending ionic bonds and hydrogen bonds. These caused the longitudinal shrinkage and transverse aggregation of muscle fibers, and the aggregation and cross-linking between myofibrils which led to the squeeze of immobile water from myofibril network structure. This indicated that the denaturation, oxidation, aggregation and cross-linking of proteins caused by heat treatment changed the microstructure and water distribution, which contributed to the increased textural indicators of sous-vide cooked SAM.
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