The 'sponge effect' hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

M.M. Farouk; N.Md. Mustafa; G. Wu; G. Krsinic

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The 'sponge effect' hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

机译：“海绵效应”假说：对老化肉的保水能力提高的另一种解释

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Bovine M. semimembranosus from different sexes of cattle were held at temperatures ranging from 0 to 35 ℃ until rigor and aged for up to 9 weeks. The waterholding capacity (WHC) of the beef increased with ageing as evidenced by the decline in drip loss measured gravimetrically, centrifugally and by pressure. Drip viscosity (P<0.01), meat protein extractability (P<0.05), spreadability (P<0.01) and compressibility also increased with ageing. Evidence of structural changes was seen in SDS-PAGE confirming the physical changes. Meat spreadability under pressure and WHC were higher in samples with inherently higher pH relative to lower pH. The outcome of this study supports a hypothesis that the increase in WHC with ageing is due to the breakdown in meat structure and the creation of "sponge effect", which disrupts the channels through which moisture is lost and physically entraps the free water in meat and reduce the amount that drips out.

机译：将来自不同性别的牛的半膜牛分枝杆菌在0至35℃的温度下保持严密，并老化9周。牛肉的持水能力（WHC）随着年龄的增长而增加，这可以通过重量分析，离心分析和压力测量得到的滴落损失的减少来证明。随着年龄的增长，滴水粘度（P <0.01），肉蛋白质的提取性（P <0.05），铺展性（P <0.01）和可压缩性也增加。在SDS-PAGE中看到了结构变化的证据，证实了物理变化。相对于较低的pH值，固有地较高的pH值的样品在压力和WHC下的肉铺展性较高。这项研究的结果支持以下假设：随着年龄的增长，WHC的增加是由于肉类结构的破坏和“海绵效应”的产生，“海绵效应”破坏了水分流失的通道，并在肉体中截留了自由水。减少滴落的量。

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《Meat Science》 |2012年第3期|p.670-677|共8页
作者
M.M. Farouk; N.Md. Mustafa; G. Wu; G. Krsinic;
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作者单位

AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;

AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;

AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;

AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
beef; ageing; drip viscosity; waterholding capacity; protein extractability; hypothesis;

机译：牛肉;老化;滴粘度持水量蛋白质提取能力;假设;

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The 'sponge effect' hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

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