Water properties and marinade uptake in broiler pectoralis major with the woody breast condition

文献类型： 外文期刊

第一作者： Zhang, Jian

作者： Zhang, Jian;Bowker, Brian;Tasoniero, Giulia;Zhuang, Hong;Yang, Yi;Pang, Bin;Yu, Xiang;Zhuang, Hong

作者机构：

关键词： Chicken breast meat; Nuclear magnetic resonance; T-2 relaxation; Intra-myofibrillar water; Extra-myofibrillar water

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 391 卷

页码：

收录情况： SCI

摘要： To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.

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