Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation. (August 2022)

• Record Type: Journal Article
• Authors: Fu, Qingquan; Shi, Haibo; Hu, Dongxia; Cheng, Jingrong; Chen, Shoujiang; Ben, Ailing
• Is Part Of: Food research international. Volume 158(2022)
• Publication Date: 2022-08
• Subjects: Edible mushrooms -- Quality traits -- Tenderness -- Microstructure -- Desmin and troponin-T degradation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111503
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Possible mechanism concerning the edible mushroom powders marination on the microstructure and protein degradation of pork meat. Highlights: Edible mushroom marination improved water retention and tenderness of pork samples. Pork sarcomere marinated with edible mushrooms displayed weaker Z-disk and M-line. The edible mushrooms-marinated pork samples had higher protein degradation rate. Pork samples marinated with 3% Hypsizygus marmoreus showed the best quality traits. Abstract: In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.50 ± 0.73 N). Ultrastructural observation results showed that the Z-disk and M-line of the pork samples marinated with edible mushrooms were fractured and weakened. Furthermore, the degradation extent of desmin in the HM-marinated pork samples was obviously increased (43%) in comparison to the papain group (only 15%), which was further confirmed by the results of the myofibril fragmentation index. Overall, the pork samples marinated with 3% HM exhibited better quality traits among all groups and might be a potential strategy to improve tenderness.