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dc.contributor.authorYin, Yantao
dc.contributor.authorPereira, Jailson
dc.contributor.authorZhou, Lei
dc.contributor.authorLorenzo Rodríguez, José Manuel
dc.contributor.authorTian, Xiaona
dc.contributor.authorZhang, Wangang
dc.date.accessioned2022-04-06T08:53:45Z
dc.date.available2022-04-06T08:53:45Z
dc.date.issued2020-10-12
dc.identifier.citationFoods, 9(10): 1441 (2020)spa
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/11093/3372
dc.description.abstractThis study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.en
dc.description.sponsorshipJiangsu Agriculture Science and Technology Innovation Fund | Ref. CX (19)2018spa
dc.description.sponsorshipNational Key R&D Program of China | Ref. 2018YFD0400101spa
dc.language.isoengspa
dc.publisherFoodsspa
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleInsight into the effects of sous vide on cathepsin B and L activities, protein degradation and the ultrastructure of beefen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/foods9101441
dc.identifier.editorhttps://www.mdpi.com/2304-8158/9/10/1441spa
dc.publisher.departamentoEnxeñaría químicaspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.subject.unesco3309.21 Alimentos Proteínicosspa
dc.date.updated2022-04-06T08:50:56Z
dc.computerCitationpub_title=Foods|volume=9|journal_number=10|start_pag=1441|end_pag=spa


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    Attribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International