| Registro completo |
| Provedor de dados: |
BABT
|
| País: |
Brazil
|
| Título: |
Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat
|
| Autores: |
Marchi,Denis Fabrício
Beteto,Flávia Maria
Almeida,Gleice Rocha dos Santos
Soares,Adriana Lourenço
Hernandez-Blazquez,Francisco Javier
Ida,Elza Iouko
Shimokomaki,Massami
|
| Data: |
2019-01-01
|
| Ano: |
2019
|
| Palavras-chave: |
Cooking loss
Tenderness
Collagen content
Myofibrillar Fragmentation Index
|
| Resumo: |
Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as the PSE meat presented better functional properties at the first hours of conditioning before further proteins degradation by proteases. Thereafter, at the later ageing stage a further disintegration of the abnormal meat structure would affect the meat functional properties.
|
| Tipo: |
Info:eu-repo/semantics/article
|
| Idioma: |
Inglês
|
| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503
|
| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
|
| Relação: |
10.1590/1678-4324-2019180119
|
| Formato: |
text/html
|
| Fonte: |
Brazilian Archives of Biology and Technology v.62 2019
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
