The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas.

To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region.

Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology.

Physical tenderization technologies for beef have been of particular interest to the meat industry. Here a novel tenderization technology by mechanical resonance vibration was proposed. The fundamental natural frequency (NF) of the yak longissimus thoracis et lumborum (LTL) was obtained through a hammer impacting on the muscle, and was reported to be 24.

Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Fatty Acids in Fried Duck.

The present study was conducted to explore the impact of novel water-oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp () as affected by partial substitution of NaCl with KCl and amino acids.

To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower hardness. Sensory analysis showed that salt substitute didn't affect the acceptability of salted fish.

Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing.

The present research investigated the antioxidant effect of rape ( L.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds.

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.

In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160 °C or 220 °C.