Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201203-0001_influence-of-ultrasound-and-proteolytic-enzyme-inhibitors-on-muscle-degradation-tenderness-and-cooking-loss-o.php |
| _version_ | 1797899733036957696 |
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| author | Guo-Yuan Xiong Li-Li Zhang Wei Zhang Juan Wu |
| author_facet | Guo-Yuan Xiong Li-Li Zhang Wei Zhang Juan Wu |
| author_sort | Guo-Yuan Xiong |
| collection | DOAJ |
| description | The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6 groups investigated were treated with different proteolytic enzyme inhibitors and/or ultrasonics, group was treated with different methods, and then stored at 4°C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69 kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin activity was affected by all treatments except in the Z-DEVD-fmk-treated group, caspase-3 activity decreased in Z-DEVD-fmk-treated group. Therefore, the results suggest that ultrasonics and endogenous proteases contributed to muscle degradation, thereby improving hen meat tenderness and decreasing the cooking loss. Thus muscle degradation, tenderness, and water-retaining properties of hens were improved by a combination of ultrasound and exogenous proteolytic enzyme inhibitors. |
| first_indexed | 2024-04-10T08:33:32Z |
| format | Article |
| id | doaj.art-36b2422de99544c8bacc6e71c4f09d24 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:32Z |
| publishDate | 2012-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-36b2422de99544c8bacc6e71c4f09d242023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-06-0130319520510.17221/136/2011-CJFScjf-201203-0001Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during agingGuo-Yuan Xiong0Li-Li Zhang1Wei Zhang2Juan Wu3Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. ChinaAnimal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. ChinaAnimal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. ChinaAnimal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. ChinaThe potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6 groups investigated were treated with different proteolytic enzyme inhibitors and/or ultrasonics, group was treated with different methods, and then stored at 4°C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69 kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin activity was affected by all treatments except in the Z-DEVD-fmk-treated group, caspase-3 activity decreased in Z-DEVD-fmk-treated group. Therefore, the results suggest that ultrasonics and endogenous proteases contributed to muscle degradation, thereby improving hen meat tenderness and decreasing the cooking loss. Thus muscle degradation, tenderness, and water-retaining properties of hens were improved by a combination of ultrasound and exogenous proteolytic enzyme inhibitors.https://cjfs.agriculturejournals.cz/artkey/cjf-201203-0001_influence-of-ultrasound-and-proteolytic-enzyme-inhibitors-on-muscle-degradation-tenderness-and-cooking-loss-o.phpultrasonicprotease inhibitorincorporating treatmentmyofibrillar proteincaspase-3/7z-devd-fmk |
| spellingShingle | Guo-Yuan Xiong Li-Li Zhang Wei Zhang Juan Wu Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging Czech Journal of Food Sciences ultrasonic protease inhibitor incorporating treatment myofibrillar protein caspase-3/7 z-devd-fmk |
| title | Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging |
| title_full | Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging |
| title_fullStr | Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging |
| title_full_unstemmed | Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging |
| title_short | Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging |
| title_sort | influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation tenderness and cooking loss of hens during aging |
| topic | ultrasonic protease inhibitor incorporating treatment myofibrillar protein caspase-3/7 z-devd-fmk |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201203-0001_influence-of-ultrasound-and-proteolytic-enzyme-inhibitors-on-muscle-degradation-tenderness-and-cooking-loss-o.php |
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