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AGE RELATED CHANGES IN POULTRY BREAST MEAT COLLAGEN PYRIDINOLINE AND TEXTURE
Author(s) -
CORÓ FÁBIO A.G.,
YOUSSEF ELZA Y.,
SHIMOKOMAKI MASSAMI
Publication year - 2002
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2002.tb00771.x
Subject(s) - pyridinoline , chemistry , solubility , food science , zoology , biochemistry , biology , enzyme , organic chemistry , alkaline phosphatase , osteocalcin
Pyridwotine (PYR), a mature collagen crosslink, ‐was measured in Ross hen breast meat, Pectoralis major, age ranging from 20 to 540 days and its concentration varied between 0.009 to 0.101 mol/mol collagen, respectively. PYR concentration was inversely related to collagen solubility in muscle homogenates ( P >0.05) and total collagen content increased from 0.448 to 0.568% from 20 to 540 days, respectively. Shear values analyzed by texturometer showed a direct relationship between PYR amount with advancing poultry aging irrespective of collagen quantity ( P > 0.05). Finally, there was also a direct relationship between the increase of PYR concentration and collagen solubility measured in Ringer solution .