TY - JOUR
AU1 - Li, Xia
AU2 - Wei, Xiuli
AU3 - Wang, Hang
AU4 - Zhang, Chun-hui
AU5 - Mehmood, Waris
AB - This study investigated water holding capacity (WHC), water distribution, and protein denaturation of pork loin chops (longissimus lumborum) packaged in polyethylene bags throughout display at 4 ± 1 °C for up to 1, 3, 5, 7 and 9 days. The drip loss of pork eventually increased following a decrease during the first 5 days of storage. Nuclear magnetic resonance (NMR) analysis revealed an increase in population of immobilized water P22 from day 1 to day 5, meanwhile a sharp decrease after 9 days was noticed. However, an opposite trend was observed for the population of free water P23. Correlation analysis indicated that myofibrillar protein solubility was negatively correlated with drip loss (p < 0.05), whereas sarcoplasmic protein measurement were not related to drip loss (p > 0.05). Furthermore, the content of α-helices increased during the first 5 days of storage (p < 0.05), which suggested increased WHC during the earlier period of postmortem storage. During the subsequent postmortem storage, the content of α-helices decreased significantly (p < 0.05), while the β-sheets and β-turns increased. The maximum temperatures (Tmax) of three endothermic peaks were found to be 53.6 °C, 65.2 °C, and 77.6 °C at 1 day postmortem. A significant decrease were observed for Tmax peakI,Tmax peakII,Tmax peakIII at 9 d when compared to 1 d postmortem (p < 0.05), suggesting loss of thermal stability and protein denaturation.
TI - Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing
JF - Food Biophysics
DO - 10.1007/s11483-017-9507-2
DA - 2017-12-26
UR - https://www.deepdyve.com/lp/springer-journals/relationship-between-protein-denaturation-and-water-holding-capacity-1VuAJOL8TP
SP - 18
EP - 24
VL - 13
IS - 1
DP - DeepDyve
ER -