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| Effects of Different Heating Temperatures on Quality Attributes of Tan Sheep Meat |
| ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, WU Qianrong, PAN Xiaoqian, LI Su, ZHU Ning, LIU Bowen, GUO Ya, QIAO Xiaoling |
| Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China |
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Abstract This study determined the effects of heating temperature on the quality of Tan sheep meat as evaluated by changes in shearing force, cooking loss, protein degradation index, myofibrillar protein gel strength and secondary structure. Changes in protein degradation index, tenderness and myofibrillar protein gel properties were detected with a texture analyzer, a Kjeldahl nitrogen analyzer and a Fourier transform infrared spectrometer. The results showed that as the heating temperature increased, the cooking loss, protein degradation index, myofibrillar protein gel strength increased gradually, the shearing force increased first and then decreased, and the secondary structure of myofibrillar protein was transformed from an ordered to a disordered state. The meat quality severely deteriorated after being processing at 121 ℃. Therefore, moderate heating conditions are required in order to impart good thermal processing quality to Tan sheep meat.
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2019, Vol. 33 
