Effect of Cooking Time on the Protein Structure of Goose Meat

CHEN Chunmei; ZHOU Huijian; SHEN Yinhan; LU Chenyan; LIU Rui; YU Hai; XI Jun; LIN Guangtao

doi:10.13386/j.issn1002-0306.2020050271

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 6-11. > DOI: 10.13386/j.issn1002-0306.2020050271

CHEN Chunmei, ZHOU Huijian, SHEN Yinhan, LU Chenyan, LIU Rui, YU Hai, XI Jun, LIN Guangtao. Effect of Cooking Time on the Protein Structure of Goose Meat[J]. Science and Technology of Food Industry, 2021, 42(4): 6-11. DOI: 10.13386/j.issn1002-0306.2020050271

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Effect of Cooking Time on the Protein Structure of Goose Meat

1. College of Food Science and Engineering, College of Tourism and Cuisine, Yangzhou University, Yangzhou 225000, China;
2. Jiangsu Huaiyang Vegetable Industrialization Engineering Center, Yangzhou 225000, China;
3. Jiangsu Longevity Group Co., Ltd., Nantong 226000, China;
4. Jiangsu Province Longevity Characteristic Meat Processing Engineering Technology Research Center, Nantong 226000, China;
5. Yangzhou Xingyue Agricultural Products Co., Ltd., Yangzhou 225000, China

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Received Date: May 24, 2020
Available Online: March 01, 2021

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Abstract

Abstract

In order to explore the impact of cooking on goose meat protein,this paper investigated the impact of cooking time on the structural characteristics of goose meat by measuring the cooking loss rate,shear force,protein electrophoresis,myofibril fragmentation index(MFI),free amino acid(FAA)composition and microstructure of goose meat at different cooking times. The results showed that the cooking loss rate increased with the extension of cooking time,from 27.5% at 0 min to 39.0% at 120 min.With the extension of cooking time,the shear force first increased and then decreased,and the lowest value appeared at 90 min. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that the strips at 35~55 kDa gradually changed to shallow and thin with the extension of cooking time,and the strips at 10~15 kDa became darker with the extension of cooking time.MFI value increased significantly with the extension of cooking time(P<0.05),the MFI value at 120 min of cooking was about 2 times that at 0 min of treatment.Three kinds of flavorful amino acids were detected,and the contents of bitter amino acids were the most,sweet amino acids the second,and umami amino acids the least. Cooking process,the overall performance of three kinds of total amino acids content increased with of cooking time(sweet about increased 2.5 times,bitter about increased 3.1 times,umami about increased 3.4 times),and methionine and cysteine contents of both decreased with longer duration of cooked. In scanning electron microscope(SEM),it was found that the gap between muscle fibers first became larger and then reduced to a lump. At the same time,the integrity of muscle fiber and fasciculus membrane structure was gradually destroyed with the extension of cooking time,which finally led to the collapse of some muscle fiber bundles and made them stick to each other. Therefore,in the process of cooking,the protein composition and content,MFI value,free amino acid composition and microstructure of goose meat will change with time,thus affecting the change of the protein structure of goose meat.This research showed,90 min was the best cooking time for goose meat.

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