title: Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining.
abstract: The objective of this study was to investigate the microstructure, protein denaturation and water holding capacity of lamb pickled under pulse vacuum. Sixty topside samples (M. semimembranosus) were randomly assigned into two groups and cured for 0, 1.5, 3, 4.5 and 6h by pulse vacuum brining (PVB) and atmospheric brining (AB) (control), respectively. The salt content of samples by PVB was about 1% higher than AB from 1.5h to 6h. The water holding capacity was greater for PVB group before 4.5h (P<0.05). The actomyosin was dissolved more after being pickled for 1.5, 3, 4.5 and 6h under PVB. The myofibril swelled more intensively and myofibril diameters with PVB were significantly larger than that of AB (P<0.05). In summary, pulse vacuum brining can be used to improve the brining efficiency, promoting the actomyosin dissociation and improving the water holding capacity of lamb, which will be a potential technology to be used in practice.
authors.affiliation: Institute of food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Zhenyu
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Institute of food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Xu
authors.affiliation: Institute of food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Ning
authors.initials: N
authors.lastname: Kang
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
authors.forename: Qingwu
authors.initials: Q
authors.lastname: Shen
authors.affiliation: Institute of food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. Electronic address: dequan_zhang0118@126.com.
authors.forename: Dequan
authors.initials: D
authors.lastname: Zhang
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D008297:Male; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry; D011489:Protein Denaturation; D012492:Salts / Q000737:chemistry*; D012756:Sheep; D014618:Vacuum
chemical_list: D009124:Muscle Proteins; D012492:Salts; C017082:brine
keywords: Lamb; Myofibril diameter; Myofibrillar; Pulse vacuum brining; Sarcomere length; Water holding capacity