Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage. (15th August 2023)

• Record Type: Journal Article
• Authors: Ma, Yunhao; Wang, Ying; Wang, Zhaoming; Chen, Bo; Xie, Yong; Tang, Cheng; Li, Cong; Zhou, Kai; Zhou, Hui; Xu, Baocai
• Is Part Of: Food chemistry. Volume 417(2023)
• Publication Date: 2023-08-15
• Subjects: Postmortem -- Chicken -- Myofibrillar protein -- Calpain -- Heating -- Cooking; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135901
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Calpain lead to the myofibrillar protein degradation in the early postmortem. Desmin degradation broke the Z-line and caused α-actinin released to sarcoplasm. The weakened Z-line intensify the transverse contraction of muscle fragments. Varying heating shrinkage result in different eating qualities of cooked chicken. Abstract: Although the relationship between myofibrillar protein status and cooked meat quality is well documented, its underlying mechanism still need to be clarified. In this study, the effect of calpain-induced myofibrillar degradation on the cooked chicken quality was discussed by comparing the difference in muscle fiber's heat shrinkage state. In early postmortem, the protein around Z-line was degraded, which would cause the unstable Z-line and released into the sarcoplasm, according to WB results. This phenomenon will aggravate the lateral contraction of muscle fragments during the heating process. Then along comes a higher cooking loss and lower texture properties of meat. Above findings indicate that the Z-line dissociation caused by calpain in the early postmortem period is an essential reason for the quality difference of mature chicken. This study provided a fresh light on the mechanism underlying the impact of myofibril degradation in the early postmortem on the quality of cooked chicken.