Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton batters

Abstract

Abstract: In order to explore the effect of protein oxidation on the rheological and gel properties of mutton batters, the carbonyl and total sulfhydryl contents of oxidized myofibrillar protein were determined, and the rheological properties, texture properties, gel strength, water-holding and color changes of mutton batters were analyzed. The results showed that the carbonyl content increased significantly and the total sulfhydryl content decreased significantly with the prolonging of oxidation time. Dynamic rheological measurements showed that the G' of the mutton batters slowly decreasing at 20~47°C, increasing the rate of decline at 48~54°C, and rising rapidly at 55~75°C during the heating process. G' gradually rising during the cooling process, and the lower the oxidation time, the higher the G' end point. Moreover, as the oxidation time of the protein is prolonged, the hardness, elasticity, cohesiveness, adhesiveness, chewiness and recovery of the mutton batters were reduced, and the gel strength and water-holding capacity were significantly reduced. The values of L*, a* and W also decreased as the protein oxidation time increases. This study showed that protein oxidation will lead to the deterioration of the rheological and gelatinous properties of mutton batters, which adversely affects the processing characteristics of mutton.

Key words: protein oxidation, mutton batters, myofibrillar proteins (MP) , rheological property, gelation property

CLC Number:

TS251.1

References

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