Effects of Different Temperature Treatments during the Early Postmortem Period on the Oxidation Characteristics and Gel Properties of Duck Myofibrillar Protein
ZHU Xueshen, QI Gaojun, DING Zhengfeng
Key Laboratory of Development and Utilization of Biologically Active Substances for Food and Medicine, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China
Abstract：The effects of different temperature treatments during the early postmortem period on the oxidation and gel properties of duck myofibrillar protein (MP) were studied. After postmortem aging for 1 h at different temperatures (0 and 40 ℃), MP was extracted from duck breast meat to measure changes in its oxidation characteristics (including carbonyl content and sulfhydryl content) and the effects thereof on its gel properties (including rheological properties, texture, and microstructure). Meanwhile, changes in MP composition were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that compared with the control group (0 ℃), the carbonyl content of MP in the heat-treated group (40 ℃) significantly increased, while the free sulfhydryl content decreased by 52.7%, the waterholding capacity (WHC) of MP gel decreased by 14.1% and the gel strength decreased by 45.5%; all these decreases were significant (P < 0.05). There was no significant difference in protein rheological properties between the two groups; however, SDS-PAGE analysis indicated that sarcoplasmic proteins were partially attached to myofibrils in the 40 ℃ treatment group and the gel network structure was loose overall. These results indicated that the oxidation of duck MP can occur during heat treatment, which will affect its gel-forming capacity.
朱学伸，齐高俊，丁正峰. 宰后初期不同温度处理对鸭肉肌原纤维蛋白氧化及凝胶品质的影响[J]. 肉类研究, 2023, 37(6): 1-7.
ZHU Xueshen, QI Gaojun, DING Zhengfeng. Effects of Different Temperature Treatments during the Early Postmortem Period on the Oxidation Characteristics and Gel Properties of Duck Myofibrillar Protein. Meat Research, 2023, 37(6): 1-7.
2023, Vol. 37 
