Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism
文献类型： 外文期刊
作者： Zou, Ye 1 ; Shi, Haibo 1 ; Xu, Pingping 3 ; Jiang, Di 3 ; Zhang, Xinxiao 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China
3.Jiangsu Informat Inst Sci & Technol, Sci & Technol Literature Dev Serv Ctr, Nanjing 210042, Jiangsu, Peoples R China
4.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China
关键词： Ultrasound; Low concentration sodium bicarbonate solution; Tenderness; Chicken actomyosin; Molecular mechanism; Fitness enthusiasts
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）
ISSN： 1350-4177
年卷期： 2019 年 59 卷
页码：
收录情况： SCI
摘要： The objective of this study was to explore the combined effect of ultrasound (20 kHz ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off-time pulse durations of 2 s and 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness and its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology of meat as well as SDS-PAGE, circular dichroism (CD), synchronous fluorescence spectroscopy, differential scanning calorimetry (DSC) of actomyosin were investigated and compared with untreated (Control), deionized water (DW), ultrasound in deionized water (UDW), 0.2 M sodium bicarbonate solution (SB), respectively. The results showed that USB can effectively increase MFI, and reduce filtering residues, cooking loss and shear force by compared with UDW or SB. Furthermore, myofibril was presented with the largest interfibrillary spaces and the highest degree of actomyosin dissociation in USB group. The increase in a-helix content and decrease in fluorescence intensity of tyrosine and tryptophan implied that USB caused the conformation change in actomyosin. Additionally, actomyosin in USB group became more sensitive to temperature. Therefore, the treatment of ultrasound combined with low concentration of sodium bicarbonate accelerated actomyosin degeneration was considered as a promising and efficient technique in meat processing, especially for the fitness enthusiasts.
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