Effects Of Ultrasonic Treatment On Goose Tenderness And Actomyosin Property

This experiment by goose breast as raw material,response surface method was used to optimize the power and ultrasonic treatment time of ultrasonic tenderized goose breast,and the pH,MFI,shear force,thermodynamic change of goose breast by ultrasonic treatment,and the circular dichroism,FTIR,and fluorescence spectra of actomyosin were analyzed.This paper studies the changes in meat quality and actomyosin characteristics during the maturation process,which provided new ideas and theoretical guidance for exploring the mechanism of goose tenderization and further improving the meat quality.This experiment is divided into four parts:1.Optimization of Goose Breast Meat Tenderness by Rapid Ultrasound Treatment Using Response Surface MethodologyIn this study,the response surface experiment was performed by using Box-Behnken provided which by 17 tests to obtain an optimized ultrasound tenderization model.The optimal conditions of ultrasonic power,ultrasonic time and storage time were 800W,42 min and 26 h respectively.The optimized tenderization parameters obtained in this part may have a broad application prospect in the meat product industry.This part can be verified through the second and third chapter experiments.2.Effects of Ultrasonic on Goose Tenderness and Meat QualityTo investigate the effect of ultrasonic treatment on meat quality of goose breast,the goose breast meat was treated with high-intensity ultrasound(Power:800 W;Total time:42 min,on-time 2 s,off-time 3 s).We examined the effects of ultrasonic treatment and different storage time(0,6,12,24,36 and 48 h)at 4 ? on the goose breast meat tenderness by pH,muscle fibrillation index(MFI),cooking loss,shear force,scanning electron microscopy,sodium dodecyl sulfate-gel electrophoresis of myofibril protein,thermodynamics and others.The results showed that the pH of ultrasonic treatment group increased,MFI increased significantly(p<0.05),and the cooking loss and shear force significantly reduced compared with the untreated group(p<0.05).Moreover,the surface microstructure significantly changed and the heat sensitivity of actin and myosin increased over the untreated group.Additionally,the myofibril protein was dissociated and actin content was significantly increased with the storage time extended,thereby the meat tenderness was significantly improved.The results suggested that ultrasonic treatment can destruct the myofibril structure,shorten the time for meat maturation,and improve the meat quality of goose breast.3.Effect of Ultrasound on the Characteristics of Goose ActomyosinTo investigate the change of actomyosin characteristics from goose during freezing storage treated with ultrasound,the goose breast meat was treated with high-intensity ultrasound(Frequency:20 kHz;Power:800 W;total time:42 min,on-time 2 s,off-time 3 s).The effects of ultrasonic treatment and different storage time(0,6,12,24,36 and 48 h)at 4 ? on the goose actomyosin was determined by ultraviolet and visible spectrum(UV),fluorescence spectroscopy,fourier transform infrared spectrometer(FTIR),circular dichroism(CD),ATPase activities,zeta potential,particle size,viscosoty,cathepsin activities,scanning electron microscopy and others.The results showed that the conformation of actomyosin changed.ATPase activities,particle size and viscosoty of actomyosin reduced significantly(p<0.05),and zeta potential and cathepsin B,D,L,H activities of actomyosin from ultrasonic treatment significantly increased compared with the control group(p<0.05).Moreover,the surface microstructure significantly changed,the actomyosin structure from complete and orderly arrangement into broken and disordered protein parlicles.The results suggested that ultrasonic treatment can change the actomyosin conformation.Actomyosin is dissociated into small molecule proteins by macromolecular polymers,which indicates ultrasound can promote actomyosin degradation.It provides the theoretical basis for ultrasonic treatment to improve the goose tenderness and quality.4.Optimization of Ultrasonic treatment and 5'-Adenosine monophosphate(AMP)on the tenderness of GooseThe study was compared the goose breast from control group and the group treated by ultrasonic or AMP.The results show that ultrasonic combined AMP treatment causes a significant reduction in cooking losses and shear forces(p<0.05)and the myofibril fragmentation index(MFI)increases.The heat sensitivity of actin and myosin and the tissue section of meats and surface microstructure of actomyosin significantly changed(p<0.05).Additionally,the actomyosin was dissociated as well as the content actin and myosin was significantly increased.Therefore,the meat tenderness was significantly improved.The correlation analysis showed that the correlation coefficient between shear force and myofibril fragmentation index was-0.984,and the correlation coefficient between shear force and actin relative content was-0.997,showing a significant negative correlation.The correlation coefficient between the histone protein content and myofibrilli fragmentation index was 0.994,showing a significant positive correlation.Ultrasound combined AMP treatment for muscle tenderization can achieve better tenderization at lower ultrasonic power and time.The results suggested that ultrasound and AMP treatment can destruct the actomyosin structure,make the muscle tissue soften and the eating quality of goose better with green energy saving,environmental protection.