Jump to main content
Jump to site search

Issue 11, 2019
Previous Article Next Article

Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility

Author affiliations

Abstract

Secondary heating (SH, 30 min at 100 °C), which has a great influence on elastic gels, has been widely applied to emulsified meat products to extend their shelf life. The effects of SH on the textural and nutritional qualities, water migration of meat batter and on the conformations, aggregation and in vitro digestibility of the meat proteins were investigated. Various heat treatments were tested, and the results revealed that an initial heating at 75 °C yielded the highest low-field NMR relaxation time T22 and peak area P22 and the highest in vitro digestibility. As this initial heating time was increased, the α-helix content, water-holding capacity (WHC) and protein digestibility all decreased. Furthermore, SH yielded a much more obvious decrease in the pepsin activity on the protein digestibility than just the initial heating, and also yielded increases in β-sheet content, hardness, gumminess, and chewiness. This result implied that gel shrinkage and protein aggregation occurred, causing decreased WHC and protein digestibility. Also, SH resulted in significantly decreased (P < 0.05) intensities of myosin light chain gel electrophoresis bands. Therefore, SH was concluded to have reduced the textural quality and nutritional value of the meat.

Graphical abstract: Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility

Back to tab navigation

Publication details

The article was received on 04 Jul 2019, accepted on 10 Oct 2019 and first published on 16 Oct 2019


Article type: Paper
DOI: 10.1039/C9FO01443H
Food Funct., 2019,10, 7407-7415

  •   Request permissions

    Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility

    Z. Han, J. Zhang, C. Li, D. Zhao, X. Yue and J. Shao, Food Funct., 2019, 10, 7407
    DOI: 10.1039/C9FO01443H

Search articles by author

Spotlight

Advertisements