Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

文献类型： 外文期刊

第一作者： Wang, Jingfan

作者： Wang, Jingfan;Yang, Ping;Han, Dong;Huang, Feng;Li, Xia;Song, Yu;Wang, Hang;Liu, Jiqian;Zhang, Chunhui;Wang, Jingfan;Zheng, Jian

作者机构：

关键词： pork; water holding capacity; intramuscular connective tissue; muscle fiber; protein denaturation

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 23 期

页码：

收录情况： SCI

摘要： Background: This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. Results: Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. Conclusions: The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.

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