[en] The objective of this study was to investigate the effect of chilling rate on heat shock proteins (HSP) abundance, myofibrillar proteins degradation and caspase-3 activity of lamb muscle in postmortem. Eighteen longissimus dorsi (LD) muscles from lamb were treated under three different chilling rates—very fast chilling I (VFC-I, 22.2 °C h−1), very fast chilling II (VFC-II, 32.4 °C h−1) and control (1.44 °C h−1)—and stored at −1 °C, −1 °C and 4 °C for 120 h postmortem, respectively. The results showed that myofibril fragmentation index (MFI), the abundance of αβ-crystallin and HSP20, as well as the degradation of HSP27, HSP70, troponin-T and desmin under the VFC-I and VFC-II groups were higher than control. Notably, HSP90 abundance may not be affected by the chilling rate in the late postmortem aging. Additionally, with increasing of chilling rate for postmortem muscle could inhibit caspase-3 activity. Overall, results indicated that chilling rate may affect the process of meat tenderization by changing the abundance levels of heat shock proteins, myofibrillar degradation and apoptotic pathway.
Disciplines :
Food science
Author, co-author :
Huang, Caiyan ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Ijaz, Muawuz; Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore, Pakistan
Chen, Li; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Xiang, Can; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Liang, Ce; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Li, Xin ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)
Wang, Zhenyu ; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Zhang, Dequan ; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase-3 activity in postmortem muscles
Publication date :
October 2022
Journal title :
International Journal of Food Science and Technology
National Key Research and Development Program of China
Funding text :
This work was financially supported by National Key R&D Program of China (No. 2018YFE0105700) and the Key Program of the National Natural Science Foundation of China (32030086).
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