Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage-Reference-Cited by-同舟云学术

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Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage

Published:2023-08 Issue: Volume:417 Page:135901
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Yunhao,Wang Ying,Wang Zhaoming,Chen Bo,Xie Yong,Tang Cheng,Li Cong,Zhou Kai,Zhou Hui,Xu Baocai^ORCID

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Central University Basic Research Fund of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats;Abhijith;Meat Science,2021

2. Relationship between water-holding capacity and protein denaturation in broiler breast meat;Bowker;Poultry science,2015

3. Calpain and cathepsin activities in post mortem fish and meat muscles;Chéret;Food Chemistry,2007

4. Protein measurement with the Folin phenol reagent;Classics Lowry;The Journal of Biological Chemistry,1951

5. Ultrasonication of beef improves calpain-1 autolysis and caspase-3 activity by elevating cytosolic calcium and inducing mitochondrial dysfunction;Dang;Meat science,2022

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1. Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes;Food Chemistry;2024-12

2. New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis;Food Chemistry;2024-11

3. Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage;Food Microbiology;2024-06

4. Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation;Journal of Texture Studies;2024-05-22

5. Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?;Food Chemistry;2024-05

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