数字农科院2.0

Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR

文献类型： 外文期刊

作者： Sun Zhen;Yang Fang-wei;Li Xia;Zhang Chun-hui;Xie Xiao-lei

作者机构：

关键词： Attenuated total reflectance Fourier transfer infrared spectroscopy;Beef;Freezing-thawing;Protein secondary structure

期刊名称： SPECTROSCOPY AND SPECTRAL ANALYSIS

ISSN： 1000-0593

年卷期： 2016 年 36 卷 11 期

页码：

收录情况： SCI

摘要： In order to further clarify the influence mechanism of different-freezring temperature on meat quality in meat industry. The effects of freezing at -18, -23 and -38 degrees C on the stability of protein secondary structures of beef were studied. The attenuated total reflectance Fourier transfer infrared spectroscopy(ATR-F1 IR) technique and automatic deconvolution, curve fitting and other calculation and analysis methods were used to analyze the changes of beef myofibrillar protein infrared spectra and secondary structures during -18, -23 and -38 degrees C freezing-thawing processes. ATR-FTIR results showed that the peak high and peak area of infrared spectra of beef myofibrillar protein in the freezing-thawing processes were changed, and the red shift of blue shift of wavenumbers occurred. The intensities of the absorption peak of 3 500 similar to 3 300 cm(-1) in the infrared spectra of the frozen-thawed beef were reduced or even disappeared. This indicated that the intramolecular and intermolecular hydrogen bonding interactions, which formed by the bdund water O-H group and the amino acid C=O group, in thawed beef myofibrillar protein were broken. In other words, freezing can result in the destruction of beef myofibrillar protein secondary structures and protein advanced structures unfolded. Once the beef is thawed, the unfolded protein would reaggregation, and protein renaturation. Freezing could affect the stability of beef myofibrillar protein, the relative content of alpha-helix, beta-sheet, and beta-turn of beef myofibrillar protein were decreased, and the a-helix and ordered structures changed to the randon coil and disordered structures. After thawing, the increase of 13-sheet relative content of beef myofibrillar protein at -38 degrees C was greater than that of -23 and -18 degrees C. The stability of -38 degrees C frozen beef myofibrillar protein was the best, and the protein renaturation was also the best after thawing. That is, the lower the freezing temperature, the lower the measure of freezing denaturation of beef myofibrillar protein, and the better the secondary structures stability of beef myofibrillar protein. The experimental study based on the actual production condition of the meat industry. And the effect of freezing temperatures on beef protein denaturation and the possible mechanism were revealed at the micro-aspect. It can be seen that the ATR-FTIR technology can reflect the changes of protein secondary structures in the process of freezing-thawing of beef, and reveal the regularity of beef protein denaturation, which can be used to identify and evaluate the quality of frozen meat. The experimental results provide a reference for the freezing preservation process and a method for the quality evaluation of meat.

分类号：

  • 相关文献

[1]Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review. Hengxun Lin,Guangyu Wu,Xiaojia Hu,Prince Chisoro,Chuan Yang,Qingqing Li,Christophe Blecker,Xia Li,Chunhui Zhang. 2024

[2]Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance. Ying Xu,Wensong Wei,Hengxun Lin,Feng Huang,Ping Yang,Junmei Liu,Laiyu Zhao,Chunhui Zhang. 2024

[3]CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis. Ying Xu,Ruishu Zhang,Ping Yang,Laiyu Zhao,Xiaojia Hu,Wenjing Mai,Prince Chisoro,Feng Huang,Chunhui Zhang. 2025

[4]The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid. Kuo Xu,Ao Jing Lv,Rui Ling Dong,Yu Cong Li,Li Ting Zeng,Yang Wang,He Shuai Li,Jun Qi,Hu Hu Wang,Chun Hui Zhang,Guo Yuan Xiong,Qing Yong Zhang. 2025

[5]Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag. Stenstrom, Helena,Li, Xin,Lundstrom, Kerstin,Li, Xin,Hunt, Melvin C.. 2014

[6]Determination of Geographical Origin of Beef Based on FTIR Spectroscopy Analysis. Li Yong,Wei Yi-min,Pan Jia-rong,Guo Bo-li. 2009

[7]Separation and isotopic measurement of Sr in meat products. Tang Suo-Han,Wang Jin-Hui,Zhu Xiang-Kun,Wei Yi-Min,Guo Bo-Li. 2008

[8]A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Li, Xin,Lundstrom, Kerstin,Li, Xin,Babol, Jakub,Bredie, Wender L. P.,Nielsen, Belinda,Tomankova, Jana. 2014

[9]Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions. Bonny, Dadji Stephane Serge,Li, Xin,Li, Zheng,Li, Meng,Du, Manting,Gao, Lingling,Zhang, Dequan.

[10]Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef. Su, Huawei,Sha, Kun,Zhang, Li,Xu, Yuling,Li, Haipeng,Sun, Baozhong,Sha, Kun,Zhang, Li,Xu, Yuling,Zhang, Qian,Zhang, Rong.

[11]The effect of different cooking processes on stable C, N, and H isotopic compositions of beef. Zhou, Jiuqing,Guo, Boli,Wei, Yimin,Wei, Shuai,Ma, Yiyan,Zhou, Jiuqing,Zhang, Guoquan.

[12]Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Chen, Y. J.,Zhou, G. H.,Zhu, X. D.,Xu, X. L.,Tang, X. Y.,Gao, F..

[13]Stable C and N isotope ratio analysis for regional geographical traceability of cattle in China. Guo, B. L.,Wei, Y. M.,Pan, J. R.,Li, Y..

[14]Tracing the Geographic Origin of Beef in China on the Basis of the Combination of Stable Isotopes and Multielement Analysis. Zhao, Yan,Chen, Gang,Chen, Ailiang,Yang, Shuming,Ye, Zhihua,Zhao, Yan,Chen, Gang,Chen, Ailiang,Yang, Shuming,Ye, Zhihua,Zhang, Bin.

[15]Association Between Meat Color Of Dfd Beef And Other Quality Attributes. Ijaz, M, Li, X, Zhang, DQ, Hussain, Z, Ren, C, Bai, YQ, Zheng, XC. 2020

[16]Effect Of Sub-Freezing Storage (-6,-9 A.nd-12 Degrees C) On Q uality And Shelf Life Of Beef. Qian, SY, Li, X, Wang, H, Sun, Z, Zhang, CH, Guan, WQ, Blecker, C. 2018

[17]Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. Li J.,Han D.,Huang F.,Zhang C.. 2023

[18]Wide-scope multi-residue analysis of pesticides in beef by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Xu Pang,Xiuhua Liu,Liangrui Peng,Zhijun Chen,Jing Qiu,Xin Su,Changyuan Yu,Jiguang Zhang,Rui Weng. 2021

[19]Discrimination of beef from different origins based on lipidomics: A comparison study of DART-QTOF and LC-ESI-QTOF. Kewen Wang,Lei Xu,Xue Wang,Ailiang Chen,Zhenzhen Xu. 2021

[20]Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage. Lin H.,He X.,Liu C.,Meng J.,Guan W.,Hou C.,Zhang C.,Wang W.. 2022

作者其他论文 更多>>