Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
Meat Sci. 2022 Feb;184:108690. doi: 10.1016/j.meatsci.2021.108690. Epub 2021 Oct 5.
This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.
本研究旨在评估不同烹饪时间（2、4 和 6 小时）和温度（50、60、70、80 和 90°C）对牦牛背最长肌的物理、文本和结构特性的影响，并利用新工具（胶原杂交肽染色，CHP 染色）探索肌内胶原蛋白的热变性过程。结果表明，嫩度受到烹饪时间和温度的相互作用以及水分和胶原蛋白组成变化的影响。与烹饪时间相比，温度对烹饪损失、水分含量和红色度的影响更为明显。扫描电子显微镜显示，随着温度的升高，肌内结缔组织逐渐降解，肌纤维变得更加紧密。CHP 染色显示，肌束膜中的胶原蛋白首先在 50°C 时变性，随着温度的升高，越来越多的胶原蛋白变性和降解。
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