Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-05-25 DOI:10.1111/1750-3841.17131

Shuangyi Xu, Xiuyun Guo, Chao Fu, Jipan Wang, Xiangren Meng, Teng Hui, Zengqi Peng

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引用次数: 0

Abstract

This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner–Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T₂₁, and myofibrillar fragmentation index, while the ultrasound-assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound-assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α-helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound-assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water-holding capacity and tenderness of the pork.

Practical Application

This study showed that ultrasound-assisted L-lysine (Lys) treatment could enhance the water-holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound-assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large-sized ultrasound equipment for conducting small-scale and pilot experiments is crucial for future research.

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超声波辅助 L-赖氨酸处理对猪肉品质和死后老化过程中肌纤维蛋白特性的影响

本文旨在研究超声辅助 L-赖氨酸处理对猪背阔肌在死后老化过程中的肉质和肌纤维蛋白（MPs）特性的影响。结果显示，L-赖氨酸（Lys）和/或超声处理能显著提高猪肉在死后陈化过程中的持水量和嫩度（p < 0.05），而超声辅助 Lys 处理的蒸煮损失、加压损失、Warner-Bratzler 剪切力和硬度最低。此外，L-赖氨酸和/或超声处理可提高（p < 0.05）pH 值、T21 和肌纤维破碎指数，而超声辅助 Lys 处理的值最高。同时，赖氨酸和/或超声处理可提高死后陈化过程中蛋白质的溶解度，其中超声辅助赖氨酸处理的溶解度最高，在0天、1天和3天时分别达到88.19%、92.98%和91.73%。蛋白质构象特征的结果表明，赖氨酸和/或超声处理会导致α-螺旋结构的展开，从而使更多的疏水氨基酸和埋藏的巯基暴露出来，最终提高 MPs 的溶解度。总之，超声辅助 Lys 处理改变了 MPs 的结构，从而提高了猪肉的保水能力和嫩度。实际应用：本研究表明，超声辅助 L-赖氨酸（Lys）处理可提高猪肉在死后老化过程中的持水能力和嫩度。研究结果可为应用超声辅助 Lys 处理技术改善猪肉品质提供参考。为促进生产中的实际应用，开发大中型超声波设备以进行小规模和中试实验是未来研究的关键。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.