Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation
文献类型： 外文期刊
作者： Fu, Qingquan 1 ; Shi, Haibo 2 ; Hu, Dongxia 3 ; Cheng, Jingrong 4 ; Chen, Shoujiang 1 ; Ben, Ailing 1 ;
作者机构： 1.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
3.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210023, Peoples R China
4.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China
关键词： Edible mushrooms; Quality traits; Tenderness; Microstructure; Desmin and troponin-T degradation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 158 卷
页码：
收录情况： SCI
摘要： In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.50 +/- 0.73 N). Ultrastructural observation results showed that the Z-disk and M-line of the pork samples marinated with edible mushrooms were fractured and weakened. Furthermore, the degradation extent of desmin in the HM-marinated pork samples was obviously increased (43%) in comparison to the papain group (only 15%), which was further confirmed by the results of the myofibril fragmentation index. Overall, the pork samples marinated with 3% HM exhibited better quality traits among all groups and might be a potential strategy to improve tenderness.
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