Influence of stewing conditions on tenderness and protein structure in beef

文献类型： 外文期刊

第一作者： Wan, Hongbing

作者： Wan, Hongbing;Li, Haipeng;Lei, Yuanhua;Xie, Peng;Zhang, Songshan;Wang, Huan;Liu, Xuan;Sun, Baozhong

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2021 年 45 卷 3 期

页码：

收录情况： SCI

摘要： In this study, the effects of heating temperature (70 degrees C similar to 100 degrees C) and time (0 similar to 180 min) on beef M. longissimus dorsi tenderness, the oxidation characteristics of myofibrillar protein (MP), and the correlation between tenderness with protein oxidation characteristics were studied. The results showed that heating temperature and time significantly influenced beef tenderness and MP oxidation characteristics. SDS-PAGE analysis indicated that the thermal stability of actin was significantly higher than that of myosin heavy chain. Myosin heavy chain bands disappeared completely when heated for 120 min at 90 degrees C or for 30 min at 100 degrees C. The actin bands faded slightly and they were still clearly visible when heated for 180 min at 100 degrees C. Correlation analysis showed that beef shear force value was significant negatively correlated with the dityrosine content (p < .01). This will provide a theoretical basis for the quality control and cooking process optimization of Chinese traditional beef stew dishes. Novelty impact statement This study investigated the changes of beef tenderness and myofibrillar protein structure during stewing and elucidated the correlation between beef tenderness and myofibrillar protein structure. The results will provide a theoretical basis for the quality control and cooking process optimization of Chinese traditional beef stew dishes.

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