Effect of Different Voltages and End-point Temperatures on Protein Degradation in Lamb Meat and Meat Quality during Ohmic Heating
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Abstract:
The effect of different heating voltages and end-point temperatures (EPTs) of ohmic heating on the proteins in the lamb semimembranosus muscle and their correlations with quality indicators, including meat color and water holding capacity were studied. Lamb semimembranosus muscle samples were ohmically heated to internal temperatures of 50, 60, 80, and 100 ℃ with voltages of 10 V/cm and 20 V/cm, respectively. Differential The results showed that compared to the 10 V/cm groups, the 20 V/cm groups exhibited lighter color and higher cooking loss (p < 0.05 at 100 ℃) and a higher degree of sarcoplasmic protein denaturation (p < 0.05). Sarcoplasmic protein solubility showed a strong correlation with cooking loss and meat color indicators. The a* values and cooking loss values were positively and negatively correlated with the soluble sarcoplasmic protein concentration, respectively. Samples were also ohmically heated to 95 ℃ with the voltages of 10 V/cm and 20 V/cm, respectively, followed by seven-day storage. Subsequently, carbonyl, sulfhydryl, non-heme iron, and malondialdehyde contents were measured. The 20 V/cm group presented a higher degree of oxidation than the 10 V/cm group, indicating that the sample treated with 10V/cm presented a relatively good quality.
