Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 257 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033043

Effects of ultra-high pressure combined with calcium lactate treatment on yak quality and myoglobin digestion characteristics

  • LI Caiyun ,
  • SUN Hengyuan ,
  • HUA Hongxin ,
  • LIU Shuhua ,
  • ZHANG Yubin
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Shanghai Yiheng Culture Communication Co.Ltd., Shanghai 200000, China)
    3(Animal Husbandry and Veterinary Station, Jinyang Town, Liangzhou District, Wuwei City, Gansu Province, Wuwei 733000, China)

Received date: 2022-07-22

  Revised date: 2022-08-30

  Online published: 2023-11-01

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Abstract

In this study, the binding stability of myoglobin and pepsin was determined by measuring the pH value, meat color, lipid oxidation (TBRAS), myoglobin content, shear force and myoglobin digestibility of yak beef, and the binding stability of myoglobin and pepsin was determined by kinetic simulation method, and the effect of ultra-high pressure (100-400 MPa, 15 min) combined with calcium lactate treatment on the edible quality of yak beef and the digestive characteristics of myoglobin was determined. esults showed that under the pressure of 300 MPa, the ultra-high pressure combined with calcium lactate treatment increased the L* and a* values of beef, delayed lipid oxidation, and significantly improved the tenderness of beef (P<0.05). Myoglobin intestinal digestibility increased from 44.05% in the blank group to 52.28%, and gastric digestibility increased by 9.16%. The molecular dynamics simulation results further showed that after 300 MPa high pressure combined with calcium lactate treatment, the stability of myoglobin-pepsin binding was improved, the hydrophobic interaction and hydrogen bond weakened, which significantly changed the interaction conformation of myoglobin heme and pepsin, thereby improving the gastrointestinal digestibility of myoglobin. In summary, the 300 MPa ultra-high pressure combined with calcium lactate treatment significantly improved the color, tenderness and fat oxidation degree of yak beef, and improved the digestibility of myoglobin. This study provides new insights into the underlying mechanisms of myoglobin digestive difficulties.

Key words： yak beef; pressure; myoglobin; molecular dynamics simulation; edible quality; digestibility

Cite this article

LI Caiyun , SUN Hengyuan , HUA Hongxin , LIU Shuhua , ZHANG Yubin . Effects of ultra-high pressure combined with calcium lactate treatment on yak quality and myoglobin digestion characteristics[J]. Food and Fermentation Industries, 2023 , 49(19) : 257 -264 . DOI: 10.13995/j.cnki.11-1802/ts.033043

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