Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-05-23 DOI:10.1016/j.foodchem.2024.139704

Qiong Pan , Yu Zhou , Yu Wang , Baocai Xu , Peijun Li , Conggui Chen

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Abstract

This study investigated the effects of ultrasound-assisted dry-curing (UADC) on water holding capacity (WHC) and tenderness of pork at different powers and times, and the mechanism was discussed by considering the functional and structural properties of salt-soluble proteins (SSP). The results showed the application of appropriate UADC treatments (300 W, 60 min) have disruptively affected the muscle structure and decreased the size of the SSP particles (P < 0.05), resulting in the increased concentration of active sulfhydryl and surface hydrophobicity (P < 0.05). These modifications facilitated the dissociation of the myofibrillar structure and the dissolution of more connected proteins, which in turn improved the WHC and tenderness of the pork (P < 0.05). Nevertheless, extended periods of high-power UADC treatments negatively affected the WHC and tenderness of dry-cured pork (P < 0.05). In general, using SSP modified by UADC provides a novel strategy for enhancing the WHC and tenderness of dry-cured products.

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通过改变盐溶蛋白，超声波辅助干腌对减钠猪肉持水量和嫩度的影响

本研究探讨了不同功率和时间下超声辅助干腌（UADC）对猪肉持水量（WHC）和嫩度的影响，并通过盐溶蛋白（SSP）的功能和结构特性探讨了其机理。结果表明，适当的 UADC 处理（300 瓦，60 分钟）对肌肉结构产生了破坏性影响，并减小了 SSP 颗粒的大小（P < 0.05），导致活性巯基浓度和表面疏水性增加（P < 0.05）。这些改变促进了肌纤维结构的解离和更多连接蛋白质的溶解，进而改善了猪肉的湿重和嫩度（P <0.05）。然而，长时间的高功率 UADC 处理会对干腌猪肉的 WHC 和嫩度产生负面影响（P < 0.05）。总之，使用经 UADC 改良的 SSP 为提高干腌产品的 WHC 和嫩度提供了一种新策略。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.