Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

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http://hdl.handle.net/10138/306642

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Zhang , Y & Ertbjerg , P 2018 , ' Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin ' , Meat Science , vol. 145 , pp. 375-382 . https://doi.org/10.1016/j.meatsci.2018.07.017

Title: Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin
Author: Zhang, Yuemei; Ertbjerg, Per
Contributor: University of Helsinki, Faculty of Agriculture and Forestry
University of Helsinki, Department of Food and Nutrition
Date: 2018-11
Language: eng
Number of pages: 8
Belongs to series: Meat Science
ISSN: 0309-1740
URI: http://hdl.handle.net/10138/306642
Abstract: This study aimed to determine the effect of frozen-then-chilled storage on free Ca2+, proteolytic enzyme activity of calpains and the proteasome, water-holding capacity and shear force of porcine longissimus thoracis et lumborum muscle. Pork loins were subjected to either chilled storage at 2 +/- 1 degrees C for 1, 2, 4, 6 and 9 days, or frozen then chilled storage (20 +/- 1 degrees C for 1 week followed by thawing overnight). Free Ca2+ increased with chilled storage in the non-frozen group. Frozen-then-chilled storage increased free Ca2+ concentration, followed by a faster decrease of calpain-1 activity and activation of around 50% of calpain-2. Proteasome activity was reduced by around 40% following freezing-thawing. Purge loss increased and water-holding capacity of myofibrils decreased in the frozen-thawed group, suggesting considerable denaturation of myofibrillar proteins. Shear force was not affected by freezing-thawing, and we speculate that the tenderizing effect of calpain activation was counteracted by loss of proteasome activity and substantial exudate loss.
Subject: Freezing
Calpains
Proteasome
Purge loss
Shear force
PORCINE LONGISSIMUS MUSCLE
M-CALPAIN
POSTMORTEM STORAGE
BOVINE MUSCLE
MU-CALPAIN
BEEF TENDERNESS
SENSORY QUALITY
MEAT QUALITY
SHEAR FORCE
MYOFIBRILLAR PROTEINS
416 Food Science
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