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Higher drip loss is associated with protein oxidation

机译：更高的滴水损失与蛋白质氧化有关

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摘要

The study aimed to investigate the mechanisms underlying drip loss in meat other than those related to post mortem energy metabolism. The study was carried out on M. longissimus thoracis assessing carcass and meat quality traits plus metabolic parameters and drip loss. Based on the data obtained, three drip loss groups were established: low, medium and high. Heat treatments were performed at 100 ℃ for 30 min. Physicochemical protein modifications were assessed before and after cooking. IMF and L* were higher in the high drip loss group, whereas b* was higher in the medium drip loss group. Residual glycogen, glucose and glycolytic potential were higher in LT muscle from the high drip loss group. Before cooking, protein surface hydrophobicity and carbonyl levels were similar in the three groups. However, after cooking, carbonyl, oxidized actin and oxidized aggregates were higher in the high drip loss group, suggesting that protein oxidation may affect the water holding capacity of meat.
机译：这项研究旨在调查肉中水滴损失的潜在机制，这些机制与事后能量代谢无关。这项研究是在胸长支原体（M. longissimus thoracis）上进行的，以评估car体和肉质性状以及代谢参数和滴水损失。根据获得的数据，确定了三个滴水损失组：低，中和高。热处理在100℃进行30分钟。在烹饪之前和之后评估理化蛋白质的修饰。高滴水损失组的IMF和L *较高，而中滴水损失组的b *较高。高滴漏组的LT肌肉中残余糖原，葡萄糖和糖酵解潜能较高。烹饪前，三组蛋白质的表面疏水性和羰基水平相似。然而，蒸煮后，高滴水损失组中的羰基，氧化的肌动蛋白和氧化的聚集体较高，这表明蛋白质氧化可能会影响肉的保水能力。

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  • 来源
    《Meat Science》 |2012年第4期|p.917-924|共8页
  • 作者

    S. Traore; L. Aubry; P. Gatellier; W. Przybylski; D. Jaworska; K. Kajak-Siemaszko; V. Sante-Lhoutellier;

  • 作者单位

    INRA, UR370 QuaPA, 63122 Saint-Genes-Champanelle, France;

    INRA, UR370 QuaPA, 63122 Saint-Genes-Champanelle, France;

    INRA, UR370 QuaPA, 63122 Saint-Genes-Champanelle, France;

    Warsaw University of Life Sciences. SCCW, 02-776 Warsaw. Poland;

    Warsaw University of Life Sciences. SCCW, 02-776 Warsaw. Poland;

    Warsaw University of Life Sciences. SCCW, 02-776 Warsaw. Poland;

    INRA, UR370 QuaPA, 63122 Saint-Genes-Champanelle, France;

  • 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

    drip loss; oxidation; protein; heating;

    机译：滴水损失氧化蛋白;加热;

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