Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing |
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Authors: | Hai-Jun Chang Xing-Lian Xu Guang-Hong Zhou Chun-Bao Li Ming Huang |
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Affiliation: | (1) National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People’s Republic of China; |
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Abstract: | Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular
heat-insoluble collagen and meat quality and textural properties of beef semitendinosus muscle. Meat steaks (2.5 × 5.0 × 5.0 cm,
100 ± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality
and texture were estimated. The results indicated that ultrasound treatment had no significant (P > 0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated
for 30 min (minimum 6.98). Ultrasound treatment significantly (P < 0.01) reduced the muscle fiber diameter and filtering residues but had no significant effects on the content of heat-insoluble
collagen. Significant differences (P < 0.05) in β-galactosidase and β-glucuronidase activity were found between ultrasound treated for 10 min (reached the minimum
were 5.2 × 10−3 and 1.6 × 10−3 umol∙ml−1∙min−1, respectively) and control samples. Thermal characteristics analysis of collagen suggested that ultrasound treatment weaken
the average stability of collagen. After ultrasound treatment, collagenous fibers were disordered and staggered significantly;
fiber arrangement became loose; and the denaturing, granulation, and aggregation of collagen fiber appeared in the extracellular
space. Those changes on collagen characteristics had significant effects on meat textural properties. The results suggested
that low-frequency and high-power sonication had a significant effect on collagen characters and meat textural properties. |
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