Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

Journal of Agricultural and Food Chemistry
Hanne Christine BertramHenrik Jørgen Andersen

Abstract

Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C. Pronounced changes in both T(2) relaxation data and FT-IR spectroscopic data were observed during cooking, revealing severe changes in the water properties and structural organization of proteins. The FT-IR data revealed major changes in bands in the amide I region (1700-1600 cm(-)(1)), and a tentative assignment of these is discussed. Distributed NMR T(2) relaxation data and FT-IR spectra were compared by partial least-squares regression. This revealed a correlation between the FT-IR peaks reflecting beta-sheet and alpha-helix structures and the NMR relaxation populations reflecting hydration water (T(2B) approximately 0-10 ms), myofibrillar water (T(21) approximately 35-50 ms), and also expelled "bulk" water (T(2) relaxation times >1000 ms). Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat.

References

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Citations

Aug 27, 2013·Meat Science·Alain KondjoyanLaurent Debrauwer
Dec 24, 2013·Progress in Nuclear Magnetic Resonance Spectroscopy·J MitchellE J Fordham
Sep 16, 2011·Journal of Agricultural and Food Chemistry·Weizheng SunJiaoyan Ren
Mar 12, 2013·Journal of Agricultural and Food Chemistry·Nebojsa PerisicAchim Kohler
Jan 1, 2007·Meat Science·Hanne Christine BertramHenrik J Andersen
Apr 22, 2015·Journal of Food Science and Technology·Ke LiGuang-Hong Zhou
Feb 22, 2016·Journal of Magnetic Resonance·Guanqun SuShengdong Nie
Feb 27, 2016·Journal of the Science of Food and Agriculture·Lin WangBhesh Bhandari
Feb 3, 2016·The Analyst·Zou XiaoboMalcolm Povey
Jun 28, 2011·Journal of Animal Science·R MarinoA Braghieri
Feb 9, 2012·Magnetic Resonance in Chemistry : MRC·Ida K StraadtHanne C Bertram
Oct 30, 2019·Food Science & Nutrition·Zhe DuAshraf Mahmood
Aug 3, 2019·Scientific Reports·Yiqiao TangYi-Qiao Song
Jul 11, 2019·Food Science & Nutrition·Qianru LiBaodong Zheng
Jul 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Hongbin PuDa-Wen Sun
Mar 19, 2009·Journal of Agricultural and Food Chemistry·Izaskun CartonAchim Kohler
Jul 23, 2008·Journal of Agricultural and Food Chemistry·A M HerreroF Jiménez-Colmenero

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