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Peng Y, He W, Teng S, Jamali MA. The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas. Foods 2023; 12:3517. [PMID: 37761226 PMCID: PMC10529305 DOI: 10.3390/foods12183517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The TP and TO of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the TP and TO of IMCT were more sensitive than they were at pH 5.5~6.5.
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Affiliation(s)
- Yingbo Peng
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - Wanhong He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuang Teng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam 70060, Pakistan
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Ge L, Wang N, Li X, Huang Y, Li K, Zuo Y. Phosphoproteomic insight into the changes in structural proteins of muscle architecture associated with texture softening of grass carp (Ctenopharyngodon idella) fillets during chilling storage. Food Chem 2023; 422:136262. [PMID: 37141753 DOI: 10.1016/j.foodchem.2023.136262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/11/2023] [Accepted: 04/25/2023] [Indexed: 05/06/2023]
Abstract
Texture is an important sensory attribute of fish affected by modifications of structural proteins in muscle architecture. To investigate the changes in protein phosphorylation during texture softening of fish, the proteins of grass carp muscle after chilling storage of 0 day and 6 days were compared by phosphoproteomics, and their association with texture was analyzed. Totally 1026 unique phosphopeptides on 656 phosphoproteins were identified as differential. They were mainly classified as intracellular myofibril and cytoskeleton, and extracellular matrix, of which the molecular function and biological process were binding into supramolecular assembly and myofilament contraction. The concomitant dephosphorylation of kinases and assembly regulators indicated dephosphorylation and disassembly tendency of sarcomeric architecture. Correlation analysis defined the relation between texture and dephosphorylation of myosin light chain, actin, collagen and cytoskeleton. This study revealed that protein phosphorylation may affect the texture of fish muscle through regulating sarcomeric assembly of structural proteins in muscle architecture.
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Affiliation(s)
- Lihong Ge
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China.
| | - Ningxiaoxuan Wang
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China
| | - Xin Li
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China
| | - Yuli Huang
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China
| | - Kejuan Li
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China
| | - Yong Zuo
- Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Life Science, Sichuan Normal University, Chengdu, China.
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3
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Zhang Y, Geng F, Wang Y, Cao J. Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibers. J Texture Stud 2022; 54:268-275. [PMID: 36502368 DOI: 10.1111/jtxs.12735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate the effects of acid or alkaline treatments on the textural properties of Chinese traditional stewed pig trotter in relation to the degradation of collagen fibers. Pig trotters were subjected to different pHs of 4, 5, 6, 7, and 8 and then stewed at 95°C for 60 min. Textural parameters (springiness, chewiness, hardness, and gumminess) of pig trotters and Raman spectroscopy, cross-links, decorin, and glycosaminoglycans contents of collagen fibers were assessed. The acid or alkaline treatments at pH 4, 5, 6, and 8 improved the textural properties evidenced by lower chewiness, hardness, and gumminess, and promoted the unfolding of the secondary structure evidenced by a loss of α-helix paralleled with an increase of random coil, as well as induced a breakage to the covalent cross-links evidenced by the reduction of cross-links, decorin, and glycosaminoglycans. This study thus concluded positive effects of acid or alkaline treatments on the textural modification of Chinese traditional stewed pig trotter in relation to the induced degradation of the collagen fibers.
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Affiliation(s)
- Yuemei Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ying Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jinxuan Cao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Foods 2022; 11:foods11233835. [PMID: 36496643 PMCID: PMC9738884 DOI: 10.3390/foods11233835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. RESULTS Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. CONCLUSIONS The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.
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Wang Y, Sheng Y, Zhang Y, Geng F, Cao J. Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce. Foods 2022; 11:foods11152248. [PMID: 35954017 PMCID: PMC9368740 DOI: 10.3390/foods11152248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 02/01/2023] Open
Abstract
In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.
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Affiliation(s)
- Ying Wang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Yanan Sheng
- Department of Food Science and Technology, Ningbo University, Ningbo 315211, China;
| | - Yuemei Zhang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biologicalengineering, Chengdu University, Chengdu 610106, China;
| | - Jinxuan Cao
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
- Correspondence: ; Tel.: +86-18758823803
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Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods 2022; 11:foods11152242. [PMID: 35954013 PMCID: PMC9368109 DOI: 10.3390/foods11152242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation.
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Lin Y, Wang Y, Jin G, Duan J, Zhang Y, Cao J. The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers. Foods 2022; 11:foods11121772. [PMID: 35741970 PMCID: PMC9223209 DOI: 10.3390/foods11121772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/29/2022] [Accepted: 06/10/2022] [Indexed: 01/12/2023] Open
Abstract
In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.
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Affiliation(s)
- Yuhai Lin
- Hormel (China) Investment Co., Ltd., Jiaxing 314001, China; (Y.L.); (J.D.)
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Ying Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Junjie Duan
- Hormel (China) Investment Co., Ltd., Jiaxing 314001, China; (Y.L.); (J.D.)
| | - Yuemei Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: ; Tel.: +86-18758823803
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8
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Peng Y, Liu S, Zhang Y, Yang L, Guo X, Jamali MA. Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology. Meat Sci 2022; 191:108860. [DOI: 10.1016/j.meatsci.2022.108860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 10/18/2022]
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Li X, Ha M, Warner RD, Dunshea FR. Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Sci 2021; 185:108717. [PMID: 34839194 DOI: 10.1016/j.meatsci.2021.108717] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 11/15/2022]
Abstract
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.
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Affiliation(s)
- Xiying Li
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
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10
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Jiang Q, Gao P, Liu J, Yu D, Xu Y, Yang F, Wang B, Yu P, Xia W. Endogenous proteases in giant freshwater prawn (
Macrobrachium rosenbergii
): changes and its impacts on texture deterioration during frozen storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Jiatong Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Bin Wang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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11
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Du X, Li H, Nuerjiang M, Shi S, Kong B, Liu Q, Xia X. Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue. ULTRASONICS SONOCHEMISTRY 2021; 79:105786. [PMID: 34634549 PMCID: PMC8515298 DOI: 10.1016/j.ultsonch.2021.105786] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/26/2021] [Accepted: 10/06/2021] [Indexed: 05/31/2023]
Abstract
The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Liu B, Liu ZQ, Li DY, Yu MM, Liu YX, Qin L, Zhou DY, Shahidi F, Zhu BW. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food Chem 2020; 323:126790. [PMID: 32305808 DOI: 10.1016/j.foodchem.2020.126790] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 03/21/2020] [Accepted: 04/10/2020] [Indexed: 01/08/2023]
Abstract
Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins. Pearson coefficient analysis showed that texture indicators significantly correlated with structural protein indicators in AMS. To be more specific, the hardness, springiness, adhesiveness and chewiness negatively correlated with myofibrillar fragmentation index, soluble hydroxyproline (Hyp) and soluble glycosaminoglycans, but positively correlated with solubility of MPs and water holding capacity. Meanwhile, the cohesiveness positively correlated with soluble Hyp. The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.
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Affiliation(s)
- Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China
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Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, Mourot BP, Chesneau G, Gobert C, Picard B. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2502-2511. [PMID: 31960978 DOI: 10.1002/jsfa.10275] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability. RESULTS Correlation analyses and/or stepwise regressions were applied on Z-scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle-dependant role with respect to tenderness of total and insoluble collagen, cross-links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type. CONCLUSION The statistical approaches applied in the present study using Z-scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anne Listrat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - Jérome Normand
- Institut de l'Elevage, Service Qualité des Viandes, Lyon, France
| | - Dominique Gruffat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Donato Andueza
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | | | | | | | | | - Brigitte Picard
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Latorre ME, Palacio MI, Velázquez DE, Purslow PP. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Meat Sci 2019; 153:109-116. [DOI: 10.1016/j.meatsci.2019.03.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 01/23/2023]
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15
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Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L. Role of myofibers, perimysium and adipocytes in horse meat toughness. Meat Sci 2018; 146:109-121. [PMID: 30142507 DOI: 10.1016/j.meatsci.2018.08.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 10/28/2022]
Abstract
Horse meat is a good source of iron with low cholesterol but consumers consider tenderness most important when purchasing meat. Myofibers and intramuscular connective tissue, the main structural components of muscle, play major roles in meat toughness. The effects of myofibers and perimysium characteristics on Warner-Bratzler Shear Force (WBSF) values of horse semimembranosus were investigated on muscles previously assessed as tough (mean WBSF 68.87 ± 3.21 N, n = 8) or tender (mean WBSF 46.21 ± 2.27 N, n = 8). Mean Type IIA myofiber diameter was significantly greater in tender than in tough muscles. Secondary thick perimysium was thicker and collagen fibers more loosely arranged in tender muscles than in tough. A negative correlation was observed between WBSF values and perimysium thickness and a trend between WBSF and intramuscular fat. Adipocytes in perimysium of tender muscles may have contributed to thickening of perimysium and loosened collagen fibers thus contributing to tenderness of the meat.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Brian Walker
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Mohammad M Rahman
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Lynn McMullen
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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16
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Luo L, Guo D, Zhou G, Chen K. An investigation on the relationship among marbling features, physiological age and Warner-Bratzler Shear force of steer longissimus dorsi muscle. Journal of Food Science and Technology 2018; 55:1569-1574. [PMID: 29606772 DOI: 10.1007/s13197-018-3038-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/01/2018] [Accepted: 01/08/2018] [Indexed: 12/19/2022]
Abstract
Researchers nowadays have paid much attention to the relationships between tenderness and marbling, or physiological age. While the marbling was mainly evaluated qualitatively with scores or grades, and rarely related with physiological age. Present study was carried out to analyze the marbling features of longissimus dorsi muscle between the 12th and 13th ribs from 18, 36, 54 and 72 months old Simmental steers were quantitatively described with area and perimeter using computer vision technique. Relationship between Warner-Bratzler Shear force (WBSF), physiological age and the marbling features were examined performing regression analysis. The results revealed that WBSF positively correlated with physiological age, but negatively with marbling area and perimeter. Regression analysis showed that the relationship between the shear force and the steers' age was more close to the quadratic curve (R2 = 0.996) and exponential curve (R2 = 0.957). It was observed during study that marbling grew with steers age. Marbling features were in linear correlation with the steers' age, with R2 = 0.927 for marbling area and R2 = 0.935 for marbling perimeter. The industries in future may speculate beef tenderness and physiological age based on the marbling features (area and perimeter), which can be determined through the online image acquisition system and image processing.
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Affiliation(s)
- Lingying Luo
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.,2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Dandan Guo
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Guanghong Zhou
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Kunjie Chen
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
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17
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Wang F, Tang H. Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosusmuscle. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1447017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Fulong Wang
- Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, China
| | - Honggang Tang
- Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, China
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18
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Hwa SH, Kim JH, Kim JH, Jang HJ, Ju MG, Cho W, Lee CH. Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging. Korean J Food Sci Anim Resour 2016; 36:760-768. [PMID: 28115887 PMCID: PMC5243960 DOI: 10.5851/kosfa.2016.36.6.760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/17/2016] [Accepted: 11/24/2016] [Indexed: 01/31/2023] Open
Abstract
The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition (1-2℃) for 21 d. Weight loss of the SP group was lower (p<0.05) than that of the NP group. Interaction effect of shear force and cooking loss was observed (p<0.05). Redness values of the SP group at 14 and 21 d after storage were higher than those of the NP group (p<0.05). Lipid oxidation and volatile basic nitrogen (VBN) levels in the SP group were retarded (p<0.05) compared to that of the NP group during storage. Aspartic and glutamic acid in SP were higher than in NP (p<0.1). There was no significant (p>0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.
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Affiliation(s)
- Sung-Hyun Hwa
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | | | | | | | | | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Cui B, Zhang Y, Wang F, Jamali MA, Wei L, Peng Z. Technical note: The effect of carcass deboning technique on the meat quality of cattle. J Anim Sci 2016; 94:4427-4433. [PMID: 27898874 DOI: 10.2527/jas.2016-0550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effects of the suspended carcass deboning technique on the meat attributes of electrically stimulated cattle ( = 10). A carcass deboning technique that removes the main bones without breakdown of the entire carcass was applied to suspended sides soon after slaughter. After 3 d of aging at 4°C, the shear force of the rectus femoris, longissimus lumborum, and supraspinatus muscles of the suspended carcass deboning technique was reduced by 27%, 29%, and 23% ( < 0.05), respectively. The carcass deboning technique increased the sarcomere length by 14%, 10%, and 16% ( < 0.05), and the myofibril fragmentation index was increased by 10%, 5%, and 13% ( < 0.05), respectively, for the same 3 muscles. There was no difference in the pH, color, or cooking loss between the treatment and the control ( > 0.05). The carcass deboning technique could be a viable approach to improve beef tenderness with a relatively short aging duration.
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