Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat

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dc.citation.volume153
dc.contributor.authorWang H
dc.contributor.authorYang Z
dc.contributor.authorYang H
dc.contributor.authorXue J
dc.contributor.authorLi Y
dc.contributor.authorWang S
dc.contributor.authorGe L
dc.contributor.authorShen Q
dc.contributor.authorZhang M
dc.date.accessioned2023-11-01T00:04:06Z
dc.date.accessioned2023-11-03T04:46:01Z
dc.date.available2021-09-12
dc.date.available2023-11-01T00:04:06Z
dc.date.available2023-11-03T04:46:01Z
dc.date.issued2022-01
dc.description.abstractIn this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish, beef, sheep, and pork) were compared. Oscillatory rheology measurements including temperature sweep, frequency sweep, and strain sweep were conducted to characterise the small and large deformation rheological properties of the MPs. In addition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were used to evaluate differences in the molecular weight distribution as well as the microstructures in gel among different MPs. Frequency sweep measurements showed that all MP gels were weak gels. MPs extracted from pork exhibited the highest gel strength and most compact gel structure, whereas those from fish exhibited the lowest gel strength and loosest gel structure. In addition, the MP extracted from pork (PSM) had the highest content of myosin heavy chain (MHC) and actin. In conclusion, the MPs extracted from fish source and mammalian sources varied significantly in terms of rheological properties and microstructural characteristics. These results provided useful information for developing mixed gel products with different gel strengths.
dc.description.confidentialfalse
dc.edition.editionJanuary 2022
dc.identifier.author-urlhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000697003000004&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationWang H, Yang Z, Yang H, Xue J, Li Y, Wang S, Ge L, Shen Q, Zhang M. (2022). Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat. LWT. 153.
dc.identifier.doi10.1016/j.lwt.2021.112458
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.numberARTN 112458
dc.identifier.piiS002364382101611X
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69001
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S002364382101611X
dc.relation.isPartOfLWT
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMyofibrillar protein
dc.subjectGelation
dc.subjectSDS-PAGE
dc.subjectViscoelasticity
dc.subjectMicrostructure
dc.titleComparative study on the rheological properties of myofibrillar proteins from different kinds of meat
dc.typeJournal article
pubs.elements-id448387
pubs.organisational-groupOther
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