Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-07-14 DOI:10.1016/j.foodchem.2024.140430

Dewei Kong , Jiaqi Liu , Jun Wang , Qian Chen , Qian Liu , Fangda Sun , Baohua Kong

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Abstract

This study evaluated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on the physicochemical, thermal stability, rheological, and structural properties of porcine longissimus dorsi myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (P < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (−6.38 mV) compared with AT and WT treatments (P < 0.05), which was closer to that of the fresh sample. UPT treatment also maintained the MP surface hydrophobicity and thermal stability. UPT treatment improved the MP rheological properties of the sample. In addition, UPT treatment effectively protected the MP secondary and tertiary structures. In conclusion, UPT treatment better maintained the MP physicochemical, thermal stability, rheological, and structural properties of thawed porcine longissimus dorsi. Therefore, UPT treatment can be considered as an effective thawing method.

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超声波辅助等离子激活水解冻猪背阔肌：对肌纤维蛋白的物理化学、热稳定性、流变学和结构特性的影响

本研究评估了五种解冻方法（空气解冻（AT）、水解冻（WT）、等离子激活水解冻（PT）、超声波辅助水解冻（UWT）和超声波辅助等离子激活水解冻（UPT））对猪背长肌肌纤维蛋白（MP）的理化性质、热稳定性、流变学和结构特性的影响。与 AT、WT 和 PT 处理相比，UPT 处理明显提高了蛋白质溶解度（73.10%），降低了蛋白质浊度（0.123）（P < 0.05）。与 AT 和 WT 处理相比，UPT 处理降低了 MP 的粒径（635.50 nm）和 zeta 电位（-6.38 mV）（P < 0.05），更接近新鲜样品的粒径和 zeta 电位。UPT 处理还保持了 MP 表面的疏水性和热稳定性。UPT 处理改善了样品的 MP 流变特性。此外，UPT 处理还有效地保护了 MP 的二级和三级结构。总之，UPT 处理能更好地保持解冻猪背阔肌的 MP 理化特性、热稳定性、流变学特性和结构特性。因此，可以认为 UPT 处理是一种有效的解冻方法。

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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.