Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (5): 977-990.doi: 10.3864/j.issn.0578-1752.2018.05.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effects of Heating Temperature and Time on Collagen Properties and Tenderness in Beef

LIU JingJing, LEI YuanHua, LI HaiPeng, XIE Peng, WAN HongBing, HUANG CaiYan, SUN BaoZhong, ZHANG SongShan   

  1. Institute of Animal Science of Chinese Academy of Agricultural Sciences, Beijing 100092
  • Received:2017-07-12 Online:2018-03-01 Published:2018-03-01

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Abstract: 【Objective】 The purpose of this study is to explore the effect of collagen on the beef tenderness by increasing the heating temperature and prolonging the heating time, which provided the theoretical basis for the tenderness characteristics of high maturity beef in China. 【Method】 The bovine semitendinosus muscle was heated at 60, 70, 80, 90 and 100℃ water bath temperature, and prolong heating time to 30, 60, 90, 120 and 150 min. The shear force, cooking loss, moisture content, texture characteristics, mechanical strength of connective tissue, collagen content and thermal solubility of cooked samples were measured, and the treated muscle samples were observed using scanning electron microscopy. The changes in tenderness under different heat temperatures and times were analyzed and the key factors influencing the tenderness are obtained through the correlation analysis. 【Result】 With the increase of heating temperature and heating time, the shear force and the water moisture of bovine semitendinosus decreased, the cooking loss increased. The total collagen and insoluble collagen increased with the increase of heating temperature, the change of relative total collagen and insoluble collagen content was not significant with the increase of heating time. The content of soluble collagen and the solubility of the soluble collagen increased with the increase of the heating time, and the relative content of the hydroxy-lysine pyridine and the adhesion all increased, but the relative content of lysine pyridine, gumminess, chewiness, cohesion and resilience all reduced. With the increase of heating time, the shear force of beef was negatively correlated with the cooking loss (P＜0.05), extremely positively correlated with the water content, hardness, cohesion, adhesiveness, resilience and chewiness (P＜0.01).the shear force was extremely significant negatively correlated with the content of HP, total collagen, soluble collagen, insoluble collagen and collagen thermal solubility (P＜0.01). The total collagen and insoluble collagen content were extremely significantly positively related with cooking loss (P＜0.01). Hydroxy-lysine pyridine (HP) was extremely positively correlated with the adhesiveness and total collagen content (P＜0.01), and significantly positively correlated with the elasticity, soluble collagen and insoluble collagen content (P＜0.05), and significantly negatively correlated with gumminess and chewiness (P＜0.05). There was a significant negative correlation between lysine pyridine (LP) and elasticity (P＜0.05), and a significant positive correlation with cohesion (P＜0.05), and an extremely positively correlation with resilience (P＜0.01). Compared with the heating temperature, the heating time on beef tenderness showed more effect. Beef tenderness is dependent on collagen content and thermal solubility, HP, cooking loss, moisture content, hardness, cohesion, adhesion, resilience and chewiness; collagen content and thermal solubility are dependent on cooking loss and moisture content. Muscle gumminess, elasticity, resilience, cohesion, adhesiveness and chewiness are all related to covalent cross-linking, only except the thermal solubility of collagen. 【Conclusion】The edible quality of high maturity beef is largely dependent on heating time and collagen properties. Collagen effects on tenderness increased as heating time increased. The content of collagen, the collagen thermal solubility and the concentration of covalent cross-linking affected the tenderness by affecting texture characteristics of beef. The tenderness was improved with the prolonging of heating time, which was because the increase of content of collagen, covalent cross-linking, connective tissue strength weakened the effect of muscle fiber on tenderness.

Key words: beef, heat, tenderness, collagen, crossing-linking

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