دورية أكاديمية
Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
| العنوان: | Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging. |
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| المؤلفون: | Xu S; School of Tourism and Cuisine, Yangzhou University, Yangzhou, China., Guo X; School of Tourism and Cuisine, Yangzhou University, Yangzhou, China.; Key Laboratory of Chinese Cuisine intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China., Fu C; School of Tourism and Cuisine, Yangzhou University, Yangzhou, China.; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China., Wang J; School of Tourism and Cuisine, Yangzhou University, Yangzhou, China., Meng X; School of Tourism and Cuisine, Yangzhou University, Yangzhou, China., Hui T; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China., Peng Z; College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China. |
| المصدر: | Journal of food science [J Food Sci] 2024 Jul; Vol. 89 (7), pp. 4162-4177. Date of Electronic Publication: 2024 May 25. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists Original Publication: Champaign, Ill. Institute of Food Technologists |
| مواضيع طبية MeSH: | Lysine*/chemistry , Muscle Proteins*/chemistry , Muscle Proteins*/metabolism , Myofibrils*/chemistry , Food Handling*/methods, Animals ; Swine ; Pork Meat/analysis ; Solubility ; Cooking/methods ; Hydrogen-Ion Concentration ; Muscle, Skeletal/chemistry ; Postmortem Changes |
| مستخلص: | This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner-Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T (© 2024 Institute of Food Technologists.) |
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| معلومات مُعتمدة: | PRKX2023Z01 Program of Cuisine Science Key Laboratory of Sichuan Province; KYCX23_3525 Postgraduate Research & Practice Innovation Program of Jiangsu Province |
| فهرسة مساهمة: | Keywords: L‐lysine; meat quality; postmortem aging; protein properties; ultrasound |
| المشرفين على المادة: | K3Z4F929H6 (Lysine) 0 (Muscle Proteins) |
| تواريخ الأحداث: | Date Created: 20240525 Date Completed: 20240703 Latest Revision: 20240703 |
| رمز التحديث: | 20240703 |
| DOI: | 10.1111/1750-3841.17131 |
| PMID: | 38795377 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.17131 |