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Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

Xiong, G.Y., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, L.L., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, W., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Wu, J., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.195-205 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Título:
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Autor: Xiong, G.Y., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, L.L., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, W., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Wu, J., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst
Assuntos: ACTIVIDAD ENZIMATICA ; ACTIVITE ENZYMATIQUE ; Aging ; ALMACENAMIENTO ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; BIODEGRADACION ; BIODEGRADATION ; Calpastatin ; CAMBIOS POST MORTEM ; CAPACIDAD DE RETENCION DE AGUA ; CAPACITE DE RETENTION D'EAU ; CARNE DE AVES ; CARNE DE POLLO ; Caspase-3 ; caspase-3/7 ; CHICKEN MEAT ; COCCION ; COOKING ; CUISSON ; Degradation ; DURACION ; DURATION ; DUREE ; ELECTROFORESIS ; ELECTROPHORESE ; ELECTROPHORESIS ; ENZYME ACTIVITY ; ENZYME INHIBITORS ; Enzymes ; FIBRAS MUSCULARES ; FIBRE MUSCULAIRE ; GALLINAS ; HENS ; HIDROLISIS ; http://www.fao.org/aos/agrovoc#c_11525 ; http://www.fao.org/aos/agrovoc#c_16006 ; http://www.fao.org/aos/agrovoc#c_1851 ; http://www.fao.org/aos/agrovoc#c_24000 ; http://www.fao.org/aos/agrovoc#c_2412 ; http://www.fao.org/aos/agrovoc#c_24940 ; http://www.fao.org/aos/agrovoc#c_2523 ; http://www.fao.org/aos/agrovoc#c_25304 ; http://www.fao.org/aos/agrovoc#c_2599 ; http://www.fao.org/aos/agrovoc#c_2604 ; http://www.fao.org/aos/agrovoc#c_28590 ; http://www.fao.org/aos/agrovoc#c_29236 ; http://www.fao.org/aos/agrovoc#c_31867 ; http://www.fao.org/aos/agrovoc#c_32817 ; http://www.fao.org/aos/agrovoc#c_3951 ; http://www.fao.org/aos/agrovoc#c_5003 ; http://www.fao.org/aos/agrovoc#c_5399 ; http://www.fao.org/aos/agrovoc#c_6147 ; http://www.fao.org/aos/agrovoc#c_6196 ; http://www.fao.org/aos/agrovoc#c_6242 ; http://www.fao.org/aos/agrovoc#c_6254 ; http://www.fao.org/aos/agrovoc#c_6259 ; http://www.fao.org/aos/agrovoc#c_6261 ; http://www.fao.org/aos/agrovoc#c_7427 ; http://www.fao.org/aos/agrovoc#c_7778 ; http://www.fao.org/aos/agrovoc#c_8044 ; http://www.fao.org/aos/agrovoc#c_9261 ; HYDROLYSE ; HYDROLYSIS ; IMMUNOBLOTTING ; incorporating treatment ; INHIBIDORES DE ENZIMAS ; INHIBITEUR D'ENZYME ; IRRADIACION ; IRRADIATION ; Meat ; Meat processing ; METABOLISME DES PROTEINES ; METABOLISMO PROTEICO ; MODIFICATION POSTMORTEM ; MUSCLE ; MUSCLE FIBRES ; MUSCLES ; MUSCULOS ; myofibrillar protein ; ORGANOLEPTIC ANALYSIS ; ORGANOLEPTIC PROPERTIES ; PERDIDAS POR PROCESAMIENTO ; PERTE AU COURS DU TRAITEMENT ; POSTMORTEM CHANGES ; POULETTE ; POULTRY MEAT ; PROCESSING LOSSES ; PROPIEDADES ORGANOLEPTICAS ; PROPRIETE ORGANOLEPTIQUE ; PROTEASAS ; PROTEASE ; protease inhibitor ; PROTEASES ; PROTEIN METABOLISM ; PROTEINAS ; PROTEINE ; PROTEINS ; PROTEOLISIS ; PROTEOLYSE ; PROTEOLYSIS ; Proteolytic enzymes ; Shear forces ; STOCKAGE ; STORAGE ; TEMPS ; TENDERNESS ; TENDRETE ; TERNURA ; TIEMPO ; TIME ; ULTRASON ; ultrasonic ; Ultrasonic imaging ; ULTRASONICS ; ULTRASONIDO ; Ultrasound ; VIANDE DE POULET ; VIANDE DE VOLAILLE ; WATER HOLDING CAPACITY ; z-devd-fmk
É parte de: Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.195-205
Notas: Q04
2012000504
Q02
Descrição: The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens (6 groups) were treated with different proteolytic enzyme inhibitors and/or ultrasonics, each group was treated with different methods, and then stored at 4 deg C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69 kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin activity was affected by almost all treatments. Our results suggest that ultrasonics and endogenous proteases contributed to muscle degradation, thereby improving hen meat tenderness and decreasing the cooking loss. Muscle degradation, tenderness, and water-retaining properties of hens were improved by a combination of ultrasound and exogenous proteolytic enzyme inhibitors.
Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
Idioma: Inglês;Tcheco;Eslovaco

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Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

Prague: Czech Academy of Agricultural Sciences (CAAS)

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