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Summary: The effects of stewing at a constant temperature (95 °C) for different times (45 and 90 min) on the physicochemical characteristics of lean meat (LM) and lean meat in pork belly (LMIPB) were investigated. When the stewing time was 90 min, the hardness, springiness, cohesiveness and chewiness of LMIPB were 186.35 g, 0.07 (ratio), 0.18 (ratio) and 241.90 g lower than those of LM, respectively. The chemical changes in myofibrillar protein (MP) mainly including the degree of oxidation degradation, such as carbonyl content, cross‐linked polymer and β‐sheet, were increased with prolonged stewing time. The sulfhydryl content, Zeta potential (absolute value) and α‐helix were decreased markedly. The chemical changes of MP in the LMIPB were greater than those in the LM during the stewing process. These results indicated that fat in stewing process could promote the oxidation degradation of MP in meat, and then affected the texture characteristics of meat. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of millet pepper water extract (PWE) and garlic water extract (GWE) on the antioxidant capability of myofibrillar protein (MP) under malondialdehyde-induced oxidation. Mass spectrum analysis showed that the main antioxidant substances are dihydrocapsaicin, l -tryptophan, and 5-aminolevulinic acid in PWE, and l -tryptophan, 5-aminolevulinic acid and uridine in GWE. Compared with that in the control group, the addition of PWE and GWE inhibits the formation of carbonyl compounds and cross-linked polymers in MP, and inhibits the reduction in MP solubility, fluorescence spectral intensity, and UV spectral intensity. PWE increases the antioxidant capability of MP better than GWE due to its higher content of main antioxidant components. The differences in main antioxidant components between PWE and GWE provide them with a synergistic effect on enhancing the antioxidant capability of MP. • Excessive addition of plant water extracts will lead to protein aggregation. • Some plant water extracts have synergistic effects on antioxidant capability. • The water extract of millet pepper has more antioxidant substances than garlic. • Some plant water extracts can combine with sulfhydryl group. [ABSTRACT FROM AUTHOR]