Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition
文献类型： 外文期刊
作者： Pang, Bin 1 ; Zhang, Jian 3 ; Bowker, Brian 2 ; Yang, Yi 4 ; Sun, Jingxin 1 ; Sun, Xiao 5 ; Wei, Jianteng 1 ; Zhuang, Hong 2 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
2.ARS, USDA, US Natl Poultry Res Ctr, Athens, GA 30605 USA
3.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100097, Peoples R China
4.Beijing Technol & Business Univ, Sch Comp & Arti ficial Intelligence, Beijing 100048, Peoples R China
5.Chuzhou Univ, Sch Biol Sci & Food Engn, Chuzhou 239000, Peoples R China
关键词： Key words: MORS; myofibrillar water; NMR; T (2) relaxation; woody breast
期刊名称：POULTRY SCIENCE （ 影响因子：3.8； 五年影响因子：4.1 ）
ISSN： 0032-5791
年卷期： 2024 年 103 卷 7 期
页码：
收录情况： SCI
摘要： Relationships between texture measurements and meat water properties were investigated in raw intact broiler breast fillets with the wooden breast ( WB ) condition. Texture measurements included subjective WB scores and blunt Meullenet-Owens Razor Shear ( BMORS ). Water properties were determined with low-field nuclear magnetic resonance ( LF- NMR ). Spearman correlation was used to estimate relationships between WB scores and water properties, while Pearson correlation was used for relationships between BMORS force and water properties. LF-NMR measurements exhibited 3 water components: proteinassociated or hydration water T- 2b , intra-myofibrillar water or immobilized water T-21, and extra-myofibrillar water or free water T-22 in chicken breast meat. Significant and strong Spearman correlations were found between the WB scores and T-21 time constant, the abundance (normalized areas) of T-22, and the proportion of T-21 and T-22 (r(s) > 0.60, P < 0.001). Strong Pearson correlations (r = 0.72) were noted only between the T-21 time constant and BMORS force. These results demonstrate that water may contribute to the specific texture characteristics measured with subjective WB scoring (palpable hardness and rigidity) and BMORS (hardness and share force) in raw broiler breast fillets with the WB condition.
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