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Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.

Zhuang-Li Kang1, Xiang Li1, Hong-Ju He1

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.

Journal of Food Science and Technology
|September 21, 2017
PubMed
Summary
This summary is machine-generated.

The beating process in pork batter production creates smaller myofibrilla fragments and alters protein structures, enhancing thermal stability and hydrophobic interactions compared to chopping.

Keywords:
BeatingChoppingMyofibril fragmentParticle-sizesSecondary structure

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Meat Science

Background:

  • Understanding meat batter structure is crucial for food processing.
  • Pork batter quality is influenced by processing methods like chopping and beating.
  • Protein structural changes impact meat product texture and stability.

Purpose of the Study:

  • To investigate the structural modifications in pork meat and protein batters.
  • To compare the effects of chopping versus beating processes on batter microstructure and protein secondary structure.
  • To evaluate the thermal stability and hydrophobic interactions in batters produced by different methods.

Main Methods:

  • Phase-contrast micrography for visualizing microstructure.
  • Laser light scattering analysis for particle size determination.
  • Scanning electron microscopy (SEM) for detailed structural imaging.
  • Raman spectroscopy to analyze protein secondary structure (amide I and III bands).

Main Results:

  • Beating process resulted in shorter myofibrilla fragments and smaller particle sizes compared to chopping.
  • Significant decrease in alpha-helix content and increase in beta-sheet, beta-turn, and random coil structures were observed in beating-processed batters.
  • Protein structural changes induced by beating were thermally stable.
  • Beating led to increased burial of tyrosine residues, formation of specific disulfide bond conformations, and enhanced hydrophobic interactions.

Conclusions:

  • The beating process induces distinct structural changes in pork batter compared to chopping.
  • These alterations, including modified protein secondary structures and increased hydrophobic interactions, contribute to enhanced thermal stability.
  • The findings provide insights into optimizing meat batter processing for improved product quality.