Bolumar Tomas, Bindrich Utte, Toepfl Stefan, Toldrá Fidel, Heinz Volker
Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
Meat Sci. 2014 Dec;98(4):759-65. doi: 10.1016/j.meatsci.2014.07.024. Epub 2014 Jul 27.
Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.
流体静压处理(HDP)或冲击波处理可改善嫩度(牛里脊肉排的沃纳-布拉茨勒剪切力(WBSF)降低18%)。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)检测到的内源性肌肉蛋白水解活性(组织蛋白酶和肽酶)以及肌浆蛋白和肌原纤维蛋白的蛋白质片段化不受HDP影响。然而,使用共聚焦激光扫描显微镜(CLSM)和扫描电子显微镜(SEM)可清楚地检测到微观结构变化。具体而言,观察到肌肉纤维束结构的破坏和肌内膜间隙增加。本文支持肌肉纤维物理破坏是嫩度改善背后原因的证据。本文讨论了HDP处理引起肉嫩化的可能机制。