Effect of ultrasound and marination on functional and sensory properties, protein profiles and bioaccessibility of amino acids in turkey meat
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water-holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS-PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample.
Açıklama
Anahtar Kelimeler
In Vitro Digestion, Protein Hydrolyse, Texture, Water-Holding Capacity
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
59
Sayı
9
