Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat
To investigate the effects of freezing-thawing times on the collagen properties and the yak meat quality. The changes of shear force, pH, thawing loss, cooking loss, color difference, texture, collagen content and solubility, enzyme activity and microstructure of yak meat were analyzed on different...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060130 |
| _version_ | 1797862222261649408 |
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| author | Lizhu ZHAO Zhannan WEI Yan ZHANG Shengsheng LI |
| author_facet | Lizhu ZHAO Zhannan WEI Yan ZHANG Shengsheng LI |
| author_sort | Lizhu ZHAO |
| collection | DOAJ |
| description | To investigate the effects of freezing-thawing times on the collagen properties and the yak meat quality. The changes of shear force, pH, thawing loss, cooking loss, color difference, texture, collagen content and solubility, enzyme activity and microstructure of yak meat were analyzed on different freezing-thawing times. The results showed that with the increase of freezing-thawing times, the shear force of yak meat decreased by 59.72%, moreover，the collagen solubility, β-galactosidase and β-galacturonase activity, thawing loss, cooking loss and b* value of yak meat increased significantly (P<0.05). Furthermore，the collagen content, shear force, pH, L* value, a* value and texture decreased significantly (P<0.05). The correlation results showed that shear force was significantly and positively correlated with L*, a*, pH, collagen content and solubility, and texture index (P<0.01). The shear force had a significantly negative correlation with thawing loss, cooking loss, b*, β-galactosidase activity and β-glucuronidase activity (P<0.001). A significantly positive correlation with the pH and collagen properties (P<0.001). There were significantly positive correlation between collagen properties and texture (P<0.001). With the increase of freezing-thawing times, the tissue structure of yak meat showed severe damage, with blurred borders of muscle fibers. In conclusion, with the increase of freezing-thawing times, the collagen content of yak meat decreased, the solubility increased, the shear force decreased, and the texture worse, and the collagen characteristics had influenced the quality of yak meat, no more than 3 times of freezing-thawing was the suitable times to keep the processing quality of yak meat. The results provide theoretical basis and data support for the product development and quality control of yak meat. |
| first_indexed | 2024-04-09T22:15:45Z |
| format | Article |
| id | doaj.art-07ba57c012c34fc2997a0f2bc32b0656 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T22:15:45Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-07ba57c012c34fc2997a0f2bc32b06562023-03-23T01:41:46ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-0144710711410.13386/j.issn1002-0306.20220601302022060130-7Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak MeatLizhu ZHAO0Zhannan WEI1Yan ZHANG2Shengsheng LI3Qinghai Academy of Animal and Veterinary Science, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaQinghai Academy of Animal and Veterinary Science, Qinghai University, Xining 810016, ChinaQinghai Academy of Animal and Veterinary Science, Qinghai University, Xining 810016, ChinaTo investigate the effects of freezing-thawing times on the collagen properties and the yak meat quality. The changes of shear force, pH, thawing loss, cooking loss, color difference, texture, collagen content and solubility, enzyme activity and microstructure of yak meat were analyzed on different freezing-thawing times. The results showed that with the increase of freezing-thawing times, the shear force of yak meat decreased by 59.72%, moreover，the collagen solubility, β-galactosidase and β-galacturonase activity, thawing loss, cooking loss and b* value of yak meat increased significantly (P<0.05). Furthermore，the collagen content, shear force, pH, L* value, a* value and texture decreased significantly (P<0.05). The correlation results showed that shear force was significantly and positively correlated with L*, a*, pH, collagen content and solubility, and texture index (P<0.01). The shear force had a significantly negative correlation with thawing loss, cooking loss, b*, β-galactosidase activity and β-glucuronidase activity (P<0.001). A significantly positive correlation with the pH and collagen properties (P<0.001). There were significantly positive correlation between collagen properties and texture (P<0.001). With the increase of freezing-thawing times, the tissue structure of yak meat showed severe damage, with blurred borders of muscle fibers. In conclusion, with the increase of freezing-thawing times, the collagen content of yak meat decreased, the solubility increased, the shear force decreased, and the texture worse, and the collagen characteristics had influenced the quality of yak meat, no more than 3 times of freezing-thawing was the suitable times to keep the processing quality of yak meat. The results provide theoretical basis and data support for the product development and quality control of yak meat.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060130yak meatfreezing-thawingcollagenenzyme activityquality |
| spellingShingle | Lizhu ZHAO Zhannan WEI Yan ZHANG Shengsheng LI Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat Shipin gongye ke-ji yak meat freezing-thawing collagen enzyme activity quality |
| title | Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat |
| title_full | Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat |
| title_fullStr | Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat |
| title_full_unstemmed | Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat |
| title_short | Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat |
| title_sort | effect of freezing thawing times on collagen properties and quality of yak meat |
| topic | yak meat freezing-thawing collagen enzyme activity quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060130 |
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