Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

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http://hdl.handle.net/10138/308945

Lähdeviite

Wang , H , Luo , Y & Ertbjerg , P 2017 , ' Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef ' , Food Chemistry , vol. 230 , pp. 475-481 . https://doi.org/10.1016/j.foodchem.2017.03.073

Julkaisun nimi: Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef
Tekijä: Wang, Hang; Luo, Yongkang; Ertbjerg, Per
Tekijän organisaatio: Department of Food and Nutrition
Meat Science and Technology
Food Sciences
Päiväys: 2017-09-01
Kieli: eng
Sivumäärä: 7
Kuuluu julkaisusarjaan: Food Chemistry
ISSN: 0308-8146
DOI-tunniste: https://doi.org/10.1016/j.foodchem.2017.03.073
URI: http://hdl.handle.net/10138/308945
Tiivistelmä: Minced beef was stored for 8 days and myofibrillar protein (MP) was extracted to investigate the effect of oxygen concentration (0, 20, 40, 60, and 80%) in modified atmosphere packaging (MAP) on heat-induced gel properties. Compression force of gels was lower when prepared from beef packaged in 0% oxygen, intermediate in 20 to 60% oxygen and greater in 80% oxygen. Total water loss of gels prepared from beef packaged with oxygen (20-80%) was higher and rheology measurements presented higher G' and G '' values. Additionally, gels from beef packaged without oxygen exhibited higher J (t) values during creep and recovery tests, demonstrating that oxygen exposure of meat during storage in MAP affect MP in such a way that heat-induced protein gels alter their characteristics. Generally, storage with oxygen in MAP resulted in stronger and more elastic MP gels, which was observed already at a relative low oxygen concentration of 20%. (C) 2017 Elsevier Ltd. All rights reserved.
Avainsanat: Protein oxidation
Water-holding capacity
Gel strength
Rheology
Viscoelasticity
LONGISSIMUS-DORSI
CHICKEN MYOFIBRILS
MEAT GEL
OXIDATION
MUSCLE
QUALITY
SYSTEMS
MYOSIN
TEMPERATURES
TEXTURE
416 Food Science
Vertaisarvioitu: Kyllä
Tekijänoikeustiedot: cc_by_nc_nd
Pääsyrajoitteet: openAccess
Rinnakkaistallennettu versio: acceptedVersion


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