Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

文献类型： 外文期刊

第一作者： Song, Yu

作者： Song, Yu;Huang, Feng;Li, Xia;Han, Dong;Zhang, Chun-hui

作者机构：

关键词： muscle structure; protein denaturation; two-dimensional LF-NMR T-1-T-2; water distribution; wet heating

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 9 期

页码：

收录情况： SCI

摘要： This study aimed to investigate the influence of different wet heating methods (SC: steam cooking; BC: boiling cooking) on the water distribution, microstructure and protein denaturation of pork steaks. Results showed that SC increased the proton relaxation intensity (T-1 and T-2) and the amount of immobilized water, but decreased the amount of free water compared with BC treatment. Proton density images showed that the red area was more in SC treatment than BC treatment. Muscle volume contraction and microstructure destruction in SC treatments were lower than that of BC treatments. Meanwhile, SC had higher protein solubility, but lower surface hydrophobicity as compared with BC. Additionally, pork steaks containing salt cooked by the same heating method had higher water mobility than those of without salt. Moreover, salting process aggravated the swelling of muscle fibre structure and protein denaturation.

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