Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

IF 3.5 2区工程技术 Q1 ENGINEERING, MECHANICAL

International Journal of Refrigeration-revue Internationale Du Froid Pub Date : 2024-06-08 DOI:10.1016/j.ijrefrig.2024.05.035

Shuangjing Li , Kaida Zhang , Yutong Wu , Qian Chen , Min Li , Baohua Kong , Chao Zhang

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引用次数: 0

Abstract

The effects of air freezing (AF), immersion freezing (IF), and ultrasonic freezing (UF) on the oxidation, aggregation, and functional properties of myofibrillar protein (MP) in pork dumpling filling during frozen storage were investigated. The findings demonstrated that, compared to AF and IF treatments, UF treatment had higher total and reactive sulfhydryl content, solubility, and absolute zeta potential. Conversely, it exhibited lower values in carbonyl content, dityrosine content, turbidity, and particle size within the same storage time (p < 0.05). SDS-PAGE revealed that UF treatment delayed the oxidation and excessive aggregation of MP during frozen storage. Moreover, samples treated with UF at 180 days (d) displayed similar functional and qualitative characteristics to those treated with IF at 90 d or AF at 60 d, as per the hierarchical cluster analysis findings. In conclusion, UF effectively delayed the oxidation, aggregation, and loss of functional properties of MP in pork dumpling filling during frozen storage.

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经超声波冷冻处理的猪肉饺子馅在冷冻贮藏期间的作用：从蛋白质氧化、聚集和功能特性的角度看问题

研究了空气冷冻（AF）、浸入式冷冻（IF）和超声波冷冻（UF）对猪肉饺子馅中肌纤维蛋白（MP）在冷冻贮藏期间的氧化、聚集和功能特性的影响。结果表明，与 AF 和 IF 处理相比，UF 处理的总巯基和活性巯基含量、溶解度和绝对 Zeta 电位更高。相反，在相同的储存时间内，UF 处理的羰基含量、二酪氨酸含量、浑浊度和粒度值都较低（p <0.05）。SDS-PAGE 显示，UF 处理可延缓 MP 在冷冻储存期间的氧化和过度聚集。此外，根据层次聚类分析结果，在 180 天（d）内用 UF 处理的样品与在 90 天（d）内用 IF 或在 60 天（d）内用 AF 处理的样品显示出相似的功能和质量特征。总之，UF 能有效延缓猪肉饺子馅中 MP 在冷冻贮藏期间的氧化、聚集和功能特性损失。

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

International Journal of Refrigeration-revue Internationale Du Froid 工程技术-工程：机械

CiteScore

7.30

自引率

12.80%

发文量

363

审稿时长

3.7 months

期刊介绍： The International Journal of Refrigeration is published for the International Institute of Refrigeration (IIR) by Elsevier. It is essential reading for all those wishing to keep abreast of research and industrial news in refrigeration, air conditioning and associated fields. This is particularly important in these times of rapid introduction of alternative refrigerants and the emergence of new technology. The journal has published special issues on alternative refrigerants and novel topics in the field of boiling, condensation, heat pumps, food refrigeration, carbon dioxide, ammonia, hydrocarbons, magnetic refrigeration at room temperature, sorptive cooling, phase change materials and slurries, ejector technology, compressors, and solar cooling. As well as original research papers the International Journal of Refrigeration also includes review articles, papers presented at IIR conferences, short reports and letters describing preliminary results and experimental details, and letters to the Editor on recent areas of discussion and controversy. Other features include forthcoming events, conference reports and book reviews. Papers are published in either English or French with the IIR news section in both languages.

Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

Abstract

Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties