Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles

• Autorzy: Kolczak T. , Krzysztoforski K. , Palka K.

Warianty tytułu

PL

Wplyw dojrzewania poubojowego oraz metody dwukrotnego ogrzewania na rozpuszczalnosc kolagenu, sile ciecia i parametry tekstury miesni bydlecych

• Języki publikacji: EN

Abstrakty

EN

The muscles semitendinosus (ST) and psoas major (PM) were removed from young bull carcasses 24 h after slaughter and stored at 4°C. On the 1st, 6th, and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein) and contents of total and soluble collagen were estimated. The muscle steaks were boiled at 100°C, roasted at 170°C or fried in vegetable oil at 160°C to the internal temperature of 75°C in each case. The heated muscles were stored at 4°C for 6 days and reheated in the same heating environment to the internal temperature of 60°C. In heated and reheated muscles determinations of total and soluble collagen, WB shear force measurements and texture profile analysis (TPA) were conducted. The raw PM muscle contained two times less intramuscular collagen than ST muscle. The solubility of PM muscle collagen was higher than the solubility of ST muscle collagen. During post-mortem ageing the collagen solubility of both muscles increased. In the boiled muscles the level of soluble collagen was lower than in the roasted or fried ones. During post-mortem ageing the WB shear force, TPA hardness and TPA chewiness values of both muscles decreased. At the same time of post-mortem ageing, WB shear force values were the highest for boiled, middle for roasted and the lowest for fried muscles. The roasted muscles had the highest and fried ones the lowest values of TPA hardness, whereas values of TPA chewiness were similar, independently of the heating method used. The reheating of muscles after 6 days of cold storage had no effect on the WB shear force, although their TPA hardness and TPA chewiness values increased.

PL

Z tusz młodych buhajków pobrano w 24 h po uboju mięśnie semitendinosus (ST) i psoas major (PM) i przechowywano je w 4°C. W 1, 6 i 12 dniu poubojowego dojrzewania określano skład chemiczny mięśni (woda, tłuszcz, białko), zawartość kolagenu ogólnego i rozpuszczalnego oraz poddawano je ogrzewaniu trzema metodami. Plastry mięśni ogrzewano do temperatury wewnętrznej 75°C stosując gotowanie w wodzie w 100°C, pieczenie w powietrzu w 170°C oraz smażenie w oleju roślinnym w 160°C. Ogrzewane kawałki mięśni przechowywano w 4°C przez 6 dni i poddawano je powtórnemu ogrzewaniu do temperatury wewnętrznej 60°C w tych samych środowiskach grzejnych jak przy pierwszym ogrzewaniu. W mięśniach jednokrotnie i dwukrotnie ogrzewanych oznaczano zawartość kolagenu ogólnego i rozpuszczalnego oraz dokonywano pomiarów siły cięcia i parametrów profilu tekstury (TPA). Mięsień PM zawierał 2-krotnie mniej kolagenu śródmięśniowego o większej rozpuszczalności niż mięsień ST (tab. 1). Podczas poubojowego dojrzewania rozpuszczalność kolagenu obu mięśni wzrastała. Niezależnie od okresu dojrzewania poziom kolagenu rozpuszczalnego w mięśniach gotowanych był niższy niż w mięśniach pieczonych i smażonych (tab. 2). Podczas dojrzewania chłodniczego mięśni wartość siły cięcia oraz wartości parametrów TPA (twardość i żujność) zmniejszały się (tab. 3). W tym samym okresie dojrzewania chłodniczego wartości siły cięcia mięśni gotowanych były najwyższe, mięśni pieczonych pośrednie, a mięśni smażonych najniższe (tab. 3). Mięśnie pieczone charakteryzowały się największą twardością TPA, a mięśnie smażone najmniejszą (tab. 3). Żujność TPA mięśni ogrzewanych trzema metodami była podobna. Powtórne ogrzewanie mięśni po składowaniu chłodniczym nie miało wpływu na wartość siły cięcia, chociaż podwyższyło wartości obu parametrów TPA mięśni (tab. 3).

Słowa kluczowe

EN

texture parameter; bull carcass; texture profile analysis; soluble collagen; reheating; young bull; ageing zob.aging; heating; shear force; post-mortem aging; bull; bovine muscle; aging

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 1
• Opis fizyczny: p.27-32,ref.

Twórcy

autor

Kolczak T.

• University of Agriculture, Balicka 122, 30-149 Krakow, Poland

autor

Krzysztoforski K.

autor

Palka K.

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