Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 258 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043166

Effects of different heating conditions on meat quality and myofibrillar protein properties of sika deer leg meat

  • LI Yuejia ,
  • WANG Chen ,
  • LI Xiao ,
  • HAN Yanqiu ,
  • YE Xinyang
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  • (Liaoning Academy of Agricultural Sciences, Shenyang 110161, China)

Received date: 2025-04-29

  Revised date: 2025-10-21

  Online published: 2026-06-15

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Abstract

To investigate the changes in quality of sika deer leg meat and myofibrillar proteins under varying heating conditions, this study assessed and analyzed shear force, texture, cooking loss, microstructure of sika deer leg meat, as well as turbidity, surface hydrophobicity, carbonyl group content, total sulfhydryl group content, and secondary structure of myofibrillar proteins.These parameters were assessed under different heating temperatures and durations.Results indicated that as heating temperature and time increased, the shear force, hardness, chewiness, and adhesiveness of sika deer leg meat exhibited a decreasing trend while cooking loss significantly increased.Scanning electron microscopy revealed that heating compromised the integrity of muscle tissue structure, this resulted in muscle fiber contraction with an increase in pore size between muscle fiber bundles and disruption of endomysium and perimysium.Turbidity and surface hydrophobicity of myofibrillar rose at 70 ℃ but decreased at temperatures exceeding 90 ℃.The protein carbonyl group content consistently increased while the total sulfhydryl content steadily declined.Fourier-transform infrared spectroscopy analysis suggested that heat treatment may promote the deconstruction of β-angle and the formation of β-fold.In conclusion, heating alters both the properties and structure of myofibrillar proteins which subsequently impacts the quality of sika deer leg meat.

Key words： heating condition; sika deer leg meat; quality; myofibrillar protein

Cite this article

LI Yuejia , WANG Chen , LI Xiao , HAN Yanqiu , YE Xinyang . Effects of different heating conditions on meat quality and myofibrillar protein properties of sika deer leg meat[J]. Food and Fermentation Industries, 2026 , 52(10) : 258 -266 . DOI: 10.13995/j.cnki.11-1802/ts.043166

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