Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein

Abstract

SummaryThe properties of white meat, such as chicken and fish, changed quickly in the early postmortem period. This study focused on the relationship between myofibrillar protein and the eating quality of chicken in this period. The results showed that the eating quality of chicken, such as texture, water holding capacity and shear force value, decreased in the early postmortem period. The western blot analysis indicated that the desmin and troponin T were degraded significantly with postmortem time. Meanwhile, the myofibril protein degeneration in this period was evaluated by Fourier transform infrared and Differential Scanning Calorimetry. The findings demonstrated that the ordered structure of the myofibrillar protein was destroyed, and its thermal stability was reduced with the prolongation of postmortem time. Subsequently, the transmission electron microscope results suggested that the heating processing could destroy the connection between the weakened Z‐line and the myofilament. Overall, the decline in thermal stability and degradation of myofibrillar may worsen the structural instability of chicken during heating, which may be a significant contributor to the variations of chicken quality in the early postmortem period.