Effects of Cooking Conditions on Protein Degradation of Soy-Sauce Stewed Chickens

C.-Z. Zhu; G.-M. Zhao; M.-Y. Li; Y.-X. Liu

Effects of Cooking Conditions on Protein Degradation of Soy-Sauce Stewed Chickens

In: 63rd International Congress of Meat Science and Technology

Authors:

C.-Z. Zhu

C.-Z. Zhu ¹Henan Key Lab of Meat Processing and Quality Safety Control, Henan, China P.R.
²College of Food Science and Technology, Henan Agricultural University, Henan, China P.R.; zhuchaozhi66@163.com

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G.-M. Zhao

G.-M. Zhao ¹Henan Key Lab of Meat Processing and Quality Safety Control, Henan, China P.R.
²College of Food Science and Technology, Henan Agricultural University, Henan, China P.R.; zhuchaozhi66@163.com

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M.-Y. Li

M.-Y. Li ¹Henan Key Lab of Meat Processing and Quality Safety Control, Henan, China P.R.
²College of Food Science and Technology, Henan Agricultural University, Henan, China P.R.; zhuchaozhi66@163.com

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, and

Y.-X. Liu

Y.-X. Liu ¹Henan Key Lab of Meat Processing and Quality Safety Control, Henan, China P.R.
²College of Food Science and Technology, Henan Agricultural University, Henan, China P.R.; zhuchaozhi66@163.com

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Type:: Chapter

Pages:: 368–369

DOI:: https://doi.org/10.3920/9789086868605_160

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The objective was to investigate the effect of cooking temperatures and cooking time under two different heat power on the protein degradation of soy-sauce stewed chickens by SDS-PAGE and HPLC. The results showed that the total nitrogen and non-protein nitrogen contents were higher under strong fire than that soft fire, especially when cooking time was less than 40 min. Whether under strong or soft fire, sarcoplasmic proteins were degraded and myosins were precipitated at 75 °C from 10-20 min. The content of Arg is higher under strong fire than that soft fire, while Glu is opposite. This practice attempts to provide theoretical basis for the application of cooking process to the industrialization of traditional stewed meat product.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Cooking Conditions on Protein Degradation of Soy-Sauce Stewed Chickens

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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