Abstract: Research was undertaken to investigate the effects of temperature on cooking loss,texture,shear force,microstructure and protein degradation of Qingyuan chicken thighs.The cooking loss increased significantly between 55~85℃.With temperature increasing,the hardness of chicken thighs increased continuously.When temperature was lower than 75℃,chewiness and springiness obviously increased with temperature increasing,while decreased when temperature was higher than 75℃.Heating treatment destroyed the microstructure of muscle.At 55-65℃,sarcolemma was shrink,muscle fiber diameter decreased and a phenomenon of granulation was observed.At 75~85℃,the muscle fiber diameter increased,gap between muscle fiber significantly reduced and "granular" phenomenon gradually reduced.While at 85~95℃,myofibrillar proteins was shrink severely because of denaturizing.Muscle fiber gap almost disappeared and adjacent muscle fiber arrangement became more compact and firmer.The SDS-PAGE patterns of whole muscle protein showed that the propomyosin with a molecular weight of 66 ku and protein with a molecular weight of 55KDa disappeared as a result of degradation when muscle was heated to above 75 ℃.While a new protein band with a molecular weight of 29 ku was detected at 85~95 ℃.A band of heat-soluble collagen with a higher molecular weight was detected in the exudates electrophoresis.
张立彦,吴兵. 清远麻鸡腿肉蛋白及质构特性热致变化的研究[J]. 食品与发酵工业, 2010, 36(10): 174-179.
Zhang Li-yan,Wu Bing. Study on the Thermal Induced Changes of Proteins and Texture Properties of Qingyuan Chicken Thighs[J]. Food and Fermentation Industries, 2010, 36(10): 174-179.