Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat
2008
Santé-Lhoutellier, Véronique | Théron, Laëtitia | Cepeda, M. | Grajales, A. | Gatellier, P. | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Universidad Autonoma de San Luis Potosi [México] (UASLP)
International audience
显示更多 [+] 显示较少 [-]英语. 1. The present study compared the ability of native, heat-treated and aged turkey breast muscle proteins to undergo proteolysis by digestive tract proteases.2. Domestic turkey toms were slaughtered under laboratory conditions. Breast muscles were excised immediately post mortem; one was placed under conditions to develop exudative meat by maintaining the muscle at 40 degrees C for at least 30 min and the other was refrigerated under commercial conditions.3. Meat was collected and stored for 7 d at 4 degrees C. Breast samples removed at d 0 and d 7 were frozen and stored at -80 degrees C until used for determination of solubility, protein surface hydrophobicity and protein oxidation through carbonyl content. Measurements of pepsin and trypsin/chymotrypsin activities were performed in vitro on myofibrillar proteins.4. Storage increased carbonyl content in control samples while the oxidation increase was not significant in heat-treated myofibrillar protein. Hydrophobicity was not affected by storage time or treatment or protein solubility.5. Storage significantly increased trypsin + chymotrypsin activity only in the control group. The activities of pepsin and trypsin + chymotrypsin were negatively correlated with protein surface hydrophobicity.
显示更多 [+] 显示较少 [-]