Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.

Autor:	Huang Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Zhou Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Liu Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Wan J; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China., Hu P; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China., Liu L; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Li M; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Zhou Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Gu S; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Chen D; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Hu B; Guizhou Provincial Institute of Walnut, Guizhou Academy of Forestry, Guiyang 550005, China., Hu K; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China., Zhu Q; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2022 Dec 13; Vol. 17, pp. 100544. Date of Electronic Publication: 2022 Dec 13 (Print Publication: 2023).
DOI:	10.1016/j.fochx.2022.100544
Abstrakt:	This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2022 Guizhou University.)
Databáze:	MEDLINE
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