The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets. Proximate composition, water holding capacity, mineral profile, SDS-PAGE, myofibrillar, and sarcoplasmic protein solubility, and emulsifying properties were assessed on both the superficial (S) and deep (D) layers of the breasts. SM fillets were heavier (P < 0.0001) and exhibited greater drip loss (P = 0.0131) and higher b* index on the skin side of the muscle (P < 0.0001). Muscle condition by layer interaction effect revealed that the superficial portion of SM fillets (SM-S) exhibited the highest moisture (P = 0.0003) and fat contents (P = 0.0011) coupled with the lowest protein (P < 0.0001) and ash contents (P = 0.0458). Total and soluble collagen amounts were higher in N-S and SM-S groups compared with N-D and SM-D (P < 0.0001). SM-S group exhibited the highest calcium (P = 0.0035) and sodium (P < 0.0001) levels. Overall, the myopathy had only minor impacts on protein profiles, while the muscle layer exerted a more remarkable effect. SM fillets exhibited higher pH but a lower myofibrillar protein solubility (P < 0.0001). Salt-induced water uptake, cooking loss, and final yield values suggested a potential impairment of water-holding capacity in SM-affected meat. Sarcoplasmic and myofibrillar emulsion activity indexes were similar between the 2 muscle conditions, but the stability of the emulsions was lower in SM meat. Overall, significant layer and muscle condition by layer effects were not observed in the functional properties of the breast meat. SM exerted a profound and negative impact on breast meat composition that led to detrimental consequences on functionality traits. Given the fundamental role of protein quality for meat processing, these data suggest that a further step toward the understanding of this myopathy should be the investigation of intrinsic protein characteristics.

中文翻译：

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意大利面肉异常对肉鸡胸肉成分及工艺品质的影响


使用 30 块正常 (N) 和 30 块 SM 无骨鱼片研究了意大利面肉 (SM) 肌病和取样位置对鸡胸肉物理性状、成分和蛋白质功能的影响。测定完整鱼片的重量、滴水损失、pH 值和颜色特征。对乳房浅层 (S) 和深层 (D) 的近似成分、持水能力、矿物质分布、SDS-PAGE、肌原纤维和肌浆蛋白溶解度以及乳化特性进行了评估。 SM 鱼片较重 (P < 0.0001)，并且表现出较大的滴水损失 (P = 0.0131) 和肌肉皮侧较高的 b* 指数 (P < 0.0001)。逐层肌肉状况相互作用效应显示，SM 鱼片 (SM-S) 的表层部分表现出最高的水分 (P = 0.0003) 和脂肪含量 (P = 0.0011)，以及最低的蛋白质 (P < 0.0001) 和灰分含量 ( P = 0.0458）。与 ND 和 SM-D 组相比，NS 和 SM-S 组的总胶原蛋白和可溶性胶原蛋白含量较高 (P < 0.0001)。 SM-S组表现出最高的钙（P=0.0035）和钠（P<0.0001）水平。总体而言，肌病对蛋白质谱的影响很小，而肌肉层的影响则更为显着。 SM 鱼片的 pH 值较高，但肌原纤维蛋白溶解度较低 (P < 0.0001)。盐引起的水分吸收、烹饪损失和最终产量值表明受 SM 影响的肉类的保水能力可能受到损害。两种肌肉条件下的肌浆和肌原纤维乳液活性指数相似，但 SM 肉中乳液的稳定性较低。总体而言，在胸肉的功能特性中没有观察到显着的蛋层和肌肉状况的影响。 SM 对胸肉成分产生了深远的负面影响，导致功能性状产生有害后果。鉴于蛋白质质量对肉类加工的基本作用，这些数据表明，了解这种肌病的进一步步骤应该是研究蛋白质的内在特性。