Water properties and marinade uptake in broiler pectoralis major with the woody breast condition
文献类型： 外文期刊
作者： Zhang, Jian 1 ; Bowker, Brian 2 ; Yang, Yi 3 ; Pang, Bin 4 ; Yu, Xiang 5 ; Tasoniero, Giulia 2 ; Zhuang, Hong 2 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100097, Peoples R China
2.US Natl Poultry Res Ctr, Agr Res Serv, USDA, 950 Coll Stn Rd, Athens, GA 30605 USA
3.Beijing Res Ctr Intelligent Equipment Agr, Beijing 100097, Peoples R China
4.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
5.Hubei Normal Univ, Coll Life Sci, Huangshi 435000, Peoples R China
6.950 Coll Stn Rd, Athens, GA 30605 USA
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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