Effects of Calcium Chloride Injection on the Aging Mechanism and the Quality of Goose Meat
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Abstract:
In order to study the effects of calcium chloride injection on tenderness and water-holding capacity of goose skeletal muscle, Zhejiang white goose meat was used in this paper. The changes in calpain and caspase 3 activities, the degree of degradation, and the secondary structure content of myofibril proteins during the postmortem storage of goose meat were analyzed. The shear force value and the cooking loss of the goose meat were also measured. The results showed that, compared with the control group, the group with 150 mM calcium chloride had higher calpain and caspase 3 activities, which accelerated the degradation of myofibril protein and significantly reduced the shear force value of the goose meat, but slightly increased the cooking loss. Raman spectroscopy was adopted to analyze the secondary structure content of myofibrillar protein. The results showed that 150 mM calcium chloride treatment caused the gradual transformation of myofibril protein alpha helices to random coils (p<0.01), and the myofibril protein alpha helices were transformed into β-sheets in the control and water injection groups. While the concentration of the calcium chloride increased from 150 mM to 300 mM, the activities of calpain and caspase3 did not increase apparently, the shear force value of goose meat did not decreased significantly (p>0.05), and the goose meat tenderness was not effectively improved.
