Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2022-04-01 DOI:10.1016/j.lwt.2022.113164

Shengming Zhao , Yu Liu , Xiaorui Yuan , Yanyan Zhao , Zhuangli Kang , Mingming Zhu , Hanjun Ma

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引用次数: 16

Abstract

The effects of different intensities of low-frequency alternating magnetic fields (LF-AMF) modification on gel characteristics, rheology, water distribution, secondary structure and microstructure were investigated. The results showed that application of LF-AMF exhibited a significant improvement of the water-holding capacity, gel strength, color, textural properties and acceptability of low-salt pork batter gels (P < 0.05). When the LF-AMF intensity reached 0.6 mT, the low-salt pork batters had the highest WHC, L*, gel strength, hardness, springiness, gumminess and chewiness and acceptability (P < 0.05). During the temperature (sample heated from 20 to 80 °C) and frequency (0–10 Hz) sweep, the storage modulus G′ first increased and then decreased with increasing of LF-AMF intensity. Low-field nuclear magnetic resonance (LF-NMR) showed that LF-AMF at an intensity of 0.6 mT shortened the T₂ relaxation time of pork batter gel and increased the proportion of immobilized water. Fourier transform infrared spectroscopy (FTIR) showed that LF-AMF treatment significantly induced an increase of β-sheet structure and reduction of α-helix content in pork batter gels (P < 0.05). Scanning electron microscopy (SEM) results suggested that LF-AMF contributed to the formation of pork batter gels with a more uniform and orderly network structure.

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低频交变磁场对低盐猪肉浆料流变特性、水分分布及微观结构的影响

研究了不同强度的低频交变磁场(LF-AMF)改性对凝胶特性、流变性、水分分布、二级结构和微观结构的影响。结果表明，LF-AMF的应用显著改善了低盐猪肉面糊凝胶的保水能力、凝胶强度、色泽、质构性能和接受度(P <0.05)。当LF-AMF强度达到0.6 mT时，低盐猪肉面糊的WHC、L*、凝胶强度、硬度、弹性、胶性、咀嚼性和可接受性最高(P <0.05)。在温度(20 ~ 80℃)和频率(0 ~ 10 Hz)扫频过程中，随着LF-AMF强度的增加，存储模量G′先升高后降低。低场核磁共振(LF-NMR)结果表明，0.6 mT强度的LF-AMF可缩短猪肉面糊凝胶的T2弛豫时间，增加固定化水的比例。傅里叶变换红外光谱(FTIR)表明，LF-AMF处理显著诱导猪肉面糊凝胶中β-薄片结构的增加和α-螺旋含量的降低(P <0.05)。扫描电镜(SEM)结果表明，LF-AMF有助于猪肉面糊凝胶的形成，其网络结构更加均匀有序。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.