Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 3, Pages 443-448Publisher
WILEY
DOI: 10.1002/jsfa.4204
Keywords
Jinhua pork; temperature; eating quality; protein degradation; ultrastructure
Funding
- National Natural Science Foundation of China [30972133]
- Natural Science Foundation of Jiangsu Province [BK2009314]
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BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations. RESULTS: Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) increased in two separate phases from 25 to 50 degrees C and again from 60 to 100 degrees C (P < 0.05), with a steady phase from 50 to 60 degrees C (P > 0.05); conversely, a significant increase in pH (P < 0.05) occurred between 50 and 60 degrees C. Strong correlations (P < 0.01) among pH, CL, WBSF and colour parameters L* and b* were observed following the heating process. Increasing temperature induced gradual degradation of many muscle proteins, but myosin was not significantly degraded until 80 degrees C and actin showed no visible degradation throughout the whole heating process. Meanwhile, the structure of muscle fibres also changed significantly on heating, with sarcomeres contracting transversely and longitudinally and becoming condensed, but there was no occurrence of breakage within fibres. CONCLUSION: Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. (C) 2010 Society of Chemical Industry
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