Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
•Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of beef.•Higher ratio of myosin oligomer was related to the increased WHC of beef by PUS.•PUS could increase the MFI values and the extent of myofibril pr...
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| Veröffentlicht in: | Ultrasonics sonochemistry 2017-09, Vol.38, p.317-325 |
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| creator | Kang, Da-cheng Gao, Xue-qin Ge, Qing-feng Zhou, Guang-hong Zhang, Wan-gang |
| description | •Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of beef.•Higher ratio of myosin oligomer was related to the increased WHC of beef by PUS.•PUS could increase the MFI values and the extent of myofibril proteolysis of beef.
The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p |
| doi_str_mv | 10.1016/j.ultsonch.2017.03.026 |
| format | Article |
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The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p<0.05). According to the analysis of LF-NMR, PUS treatment could increase the P21 values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.</description><identifier>ISSN: 1350-4177</identifier><identifier>EISSN: 1873-2828</identifier><identifier>DOI: 10.1016/j.ultsonch.2017.03.026</identifier><identifier>PMID: 28633832</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Food Handling - methods ; Food Quality ; Myofibrillar fragmentation index ; Proteolysis ; Red Meat - analysis ; Tenderness ; Time Factors ; Ultrasonic Waves ; Ultrasound ; Water - analysis ; Water holding capacity ; Western blot</subject><ispartof>Ultrasonics sonochemistry, 2017-09, Vol.38, p.317-325</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright © 2017 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c421t-8ae381ece6f013f0b7b48ccd15a06375e6b4099918b949628fb941d2a3a81f5c3</citedby><cites>FETCH-LOGICAL-c421t-8ae381ece6f013f0b7b48ccd15a06375e6b4099918b949628fb941d2a3a81f5c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ultsonch.2017.03.026$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28633832$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kang, Da-cheng</creatorcontrib><creatorcontrib>Gao, Xue-qin</creatorcontrib><creatorcontrib>Ge, Qing-feng</creatorcontrib><creatorcontrib>Zhou, Guang-hong</creatorcontrib><creatorcontrib>Zhang, Wan-gang</creatorcontrib><title>Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification</title><title>Ultrasonics sonochemistry</title><addtitle>Ultrason Sonochem</addtitle><description>•Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of beef.•Higher ratio of myosin oligomer was related to the increased WHC of beef by PUS.•PUS could increase the MFI values and the extent of myofibril proteolysis of beef.
The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p<0.05). According to the analysis of LF-NMR, PUS treatment could increase the P21 values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.</description><subject>Food Handling - methods</subject><subject>Food Quality</subject><subject>Myofibrillar fragmentation index</subject><subject>Proteolysis</subject><subject>Red Meat - analysis</subject><subject>Tenderness</subject><subject>Time Factors</subject><subject>Ultrasonic Waves</subject><subject>Ultrasound</subject><subject>Water - analysis</subject><subject>Water holding capacity</subject><subject>Western blot</subject><issn>1350-4177</issn><issn>1873-2828</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctuFDEQRS0EIiHwC5GXbLqpsnu63TtQFB5SJDawttx2ecajmXbwA8SCf8eTSdiyulbVqVv2NWPXCD0Cju_2fT2UHFe76wXg1IPsQYzP2CWqSXZCCfW8neUGugGn6YK9ynkPAHIW8JJdCDVKqaS4ZH9uvSdbMo-eN8dkcqyr43HlZUd8IfI8l1RtqYm4aZ1fplDiLrRqWGoJjXQ1hXXL7VnKLsW63fH7FAuF1qVtMs48kCeDY3TBB_tQeM1eeHPI9OZRr9j3j7ffbj53d18_fbn5cNfZQWDplCGpkCyNHlB6WKZlUNY63BgY5bShcRlgnmdUyzzMo1C-KTphpFHoN1Zesbdn33apH5Vy0ceQLR0OZqVYs8YZBc5KIDR0PKM2xZwTeX2fwtGk3xpBn6LXe_0UvT5Fr0HqFn0bvH7cUZcjuX9jT1k34P0ZoPbSn4GSzjbQasmF1L5Auxj-t-MvS5qbzA</recordid><startdate>201709</startdate><enddate>201709</enddate><creator>Kang, Da-cheng</creator><creator>Gao, Xue-qin</creator><creator>Ge, Qing-feng</creator><creator>Zhou, Guang-hong</creator><creator>Zhang, Wan-gang</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201709</creationdate><title>Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification</title><author>Kang, Da-cheng ; Gao, Xue-qin ; Ge, Qing-feng ; Zhou, Guang-hong ; Zhang, Wan-gang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c421t-8ae381ece6f013f0b7b48ccd15a06375e6b4099918b949628fb941d2a3a81f5c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Food Handling - methods</topic><topic>Food Quality</topic><topic>Myofibrillar fragmentation index</topic><topic>Proteolysis</topic><topic>Red Meat - analysis</topic><topic>Tenderness</topic><topic>Time Factors</topic><topic>Ultrasonic Waves</topic><topic>Ultrasound</topic><topic>Water - analysis</topic><topic>Water holding capacity</topic><topic>Western blot</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kang, Da-cheng</creatorcontrib><creatorcontrib>Gao, Xue-qin</creatorcontrib><creatorcontrib>Ge, Qing-feng</creatorcontrib><creatorcontrib>Zhou, Guang-hong</creatorcontrib><creatorcontrib>Zhang, Wan-gang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Ultrasonics sonochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kang, Da-cheng</au><au>Gao, Xue-qin</au><au>Ge, Qing-feng</au><au>Zhou, Guang-hong</au><au>Zhang, Wan-gang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification</atitle><jtitle>Ultrasonics sonochemistry</jtitle><addtitle>Ultrason Sonochem</addtitle><date>2017-09</date><risdate>2017</risdate><volume>38</volume><spage>317</spage><epage>325</epage><pages>317-325</pages><issn>1350-4177</issn><eissn>1873-2828</eissn><abstract>•Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of beef.•Higher ratio of myosin oligomer was related to the increased WHC of beef by PUS.•PUS could increase the MFI values and the extent of myofibril proteolysis of beef.
The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p<0.05). According to the analysis of LF-NMR, PUS treatment could increase the P21 values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>28633832</pmid><doi>10.1016/j.ultsonch.2017.03.026</doi><tpages>9</tpages></addata></record> |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Food Handling - methods Food Quality Myofibrillar fragmentation index Proteolysis Red Meat - analysis Tenderness Time Factors Ultrasonic Waves Ultrasound Water - analysis Water holding capacity Western blot |
| title | Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification |
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