Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 11, Issue 2, Pages 417-426Publisher
SPRINGER
DOI: 10.1007/s11947-017-2025-x
Keywords
Microwave processing; Aggregation; Denature; Sarcoplasmic proteins; Myofibril proteins
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Funding
- National Natural Science Foundation of China [31401478]
- National Postdoctoral Science Foundation of China [2015M570760]
- Natural Science Foundation of Liaoning Province [20170540006]
- Postdoctoral Special Funding of Chongqing City [Xm2015021]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health [20171003]
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Optimizing the physicochemical properties of microwave-cooked meat needs a better understanding of the mechanisms responsible for protein changes. This paper explored the causes of aggregation of the denatured fish protein in ready-to-eat food by determining the changes in sarcoplasmic and myofibril proteins, which includes the effects of different microwave power levels (300, 600, and 900 W) and heating times (0-60 s) on the aggregation kinetics and physiochemical properties. The determination of aggregation kinetics that accurately describes microwave cooking characteristics is crucial for the optimization of operating parameters, performance improvement of the cooked food system, and product quality. The aggregation rate and turbidity of proteins increased with increasing microwave power and time. A negative correlation was observed between the protein solubility and microwave power and time. Protein aggregation induced by microwave showed a reliable and reproducible characterization of particle size distributions. At longer microwave heating time or higher microwave power, these protein particles formed larger aggregates.
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