Pork longissimus dorsi marinated with edible mushroom powders : Evaluation of quality traits, microstructure, and protein degradation
Copyright © 2022 Elsevier Ltd. All rights reserved..
In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.50 ± 0.73 N). Ultrastructural observation results showed that the Z-disk and M-line of the pork samples marinated with edible mushrooms were fractured and weakened. Furthermore, the degradation extent of desmin in the HM-marinated pork samples was obviously increased (43%) in comparison to the papain group (only 15%), which was further confirmed by the results of the myofibril fragmentation index. Overall, the pork samples marinated with 3% HM exhibited better quality traits among all groups and might be a potential strategy to improve tenderness.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:158 |
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| Enthalten in: |
Food research international (Ottawa, Ont.) - 158(2022) vom: 15. Aug., Seite 111503 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Fu, Qingquan [VerfasserIn] |
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| Links: |
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| Themen: |
059QF0KO0R |
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| Anmerkungen: |
Date Completed 19.07.2022 Date Revised 12.09.2022 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodres.2022.111503 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 245 | 1 | 0 | |a Pork longissimus dorsi marinated with edible mushroom powders |b Evaluation of quality traits, microstructure, and protein degradation |
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| 500 | |a Date Revised 12.09.2022 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
| 520 | |a In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.50 ± 0.73 N). Ultrastructural observation results showed that the Z-disk and M-line of the pork samples marinated with edible mushrooms were fractured and weakened. Furthermore, the degradation extent of desmin in the HM-marinated pork samples was obviously increased (43%) in comparison to the papain group (only 15%), which was further confirmed by the results of the myofibril fragmentation index. Overall, the pork samples marinated with 3% HM exhibited better quality traits among all groups and might be a potential strategy to improve tenderness | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Desmin and troponin-T degradation | |
| 650 | 4 | |a Edible mushrooms | |
| 650 | 4 | |a Microstructure | |
| 650 | 4 | |a Quality traits | |
| 650 | 4 | |a Tenderness | |
| 650 | 7 | |a Powders |2 NLM | |
| 650 | 7 | |a Water |2 NLM | |
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| 650 | 7 | |a Papain |2 NLM | |
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| 700 | 1 | |a Hu, Dongxia |e verfasserin |4 aut | |
| 700 | 1 | |a Cheng, Jingrong |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Shoujiang |e verfasserin |4 aut | |
| 700 | 1 | |a Ben, Ailing |e verfasserin |4 aut | |
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