Influence of Different Tumbling Methods on Meat Quality and Protein Structure of Goose Muscle during Postmortem Aging
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Abstract:
In the present study, the protein structure and quality of goose meat treated by two different tumbling methods were investigated during postmortem aging, with the aim of improving the meat quality. Meat samples from 100-day-old geese were randomly divided into three groups, namely a control and two treatment groups: one exposed to tumbling for 30 min (vigorous tumbling) and the other for 10 min (mild tumbling). Meat samples of each group were placed at 4 ℃for postmortem aging, and the shear force value and cooking loss rate were measured at 12, 36, 72, and 120 h, while the protein structures were determined by Raman spectroscopy. The results indicated that goose muscle exposed to vigorous tumbling had the lowest cooking loss rate, followed by the mild tumbling group, while the control group showed the highest cooking loss rate, and the highest value was observed at 36 h in all groups. From 12 to 120 h, the control group showed significantly higher shear force value than those observed in the mild tumbling group (P < 0.05) and vigorous tumbling group (P < 0.01). The lowest shear force value was observed in the vigorous tumbling group, with the samples exhibiting the best meat tenderness. At 12 h, the α-helix content in goose muscle from control group samples reached as high as 80.04%, which was significantly higher than the values found in the other two groups. The effect of tumbling on the microenvironment is mainly achieved via hydrophobic interactions among the aliphatic amino acids, which were found to be significantly increased by vigorous tumbling.
