Effect of Marination Temperature on the Quality of Tibetan Mutton
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Abstract:
The effects of internal temperature on Tibetan mutton quality during marination were investigated. The effects of internal temperature during marination (30 ℃~ 99 ℃) on the Warner-Bratzler shear force, cooking loss, and protein solubility of Tibetan mutton muscle from hind leg were analyzed. The changes in myofibrillar protein composition and microstructure of Tibetan mutton muscle were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The results indicated that with increasing internal temperature of marination, the cooking loss gradually increased from 15.82% at 30 ℃ to 41.15% at 99 ℃ (P < 0.05); Warner-Bratzler shear force was gradually increased to the peak value at 70 ℃ (P < 0.05). When temperature reached 80 ℃, the shear force decreased initially before it gradually increased. The protein solubility showed a slow downward trend with increasing internal temperature. The results of SDS-PAGE, SEM, and TEM indicated that with the increase of internal temperature of marination, protein degradation and crosslinking occurred in the myofibrillar tissue, the space among myofibrillar bundles gradually decreased, myofibrillar bundles became denser and more compact, and myofibril diameter and sarcomere length decreased gradually. Therefore, an internal temperature of 70 ℃ is the key temperature point for the quality of marinated Tibetan mutton.
