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Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes

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Abstract

A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that the shattered myofibrilla fragments were shorter and particle-sizes were smaller in the raw batter produced by beating process than those in the chopping process. Compared with the raw and cooked batters produced by chopping process, modifications in amide I and amide III bands revealed a significant decrease of α-helix content and an increase of β-sheet, β-turn and random coils content in the beating process. The changes in secondary structure of protein in the batter produced by beating process was thermally stable. Moreover, more tyrosine residues were buried, and more gauche–gauche-trans disulfide bonds conformations and hydrophobic interactions were formed in the batter produced by beating process.

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Acknowledgments

This study was supported by National Natural Science Foundation of China (NSFC, Grant No. 31501508) and Special Project Science and Technology in Henan Province (Nos. 161100110700 and 161100110800).

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  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China

    Zhuang-Li Kang, Xiang Li, Hong-ju He, Han-jun Ma & Zhao-jun Song

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  1. Zhuang-Li Kang
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  2. Xiang Li
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Correspondence to Zhuang-Li Kang.

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Kang, ZL., Li, X., He, Hj. et al. Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. J Food Sci Technol 54, 2852–2860 (2017). https://doi.org/10.1007/s13197-017-2723-4

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