Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage

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

LWT - Food Science and Technology Pub Date : 2022-12-01 DOI:10.1016/j.lwt.2022.114064

Chao Zhang , Qian Chen , Qinxiu Sun , Haotian Liu , Xiufang Xia , Baohua Kong

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引用次数: 9

Abstract

Ultrasound-assisted freezing (UF) is a novel and fast freezing technology that has attracted much attention in the food processing industry in recent years. The objective of this study was to investigate the influence of UF, immersion freezing (IF), and air freezing (AF) on the functional properties (solubility, emulsification, and gelation) of myofibrillar protein (MP) in chicken breast during frozen storage (0–180 days). Compared to AF and IF samples, UF samples showed higher solubility, absolute potential, and emulsifying activity index, and lower turbidity and particle size during frozen storage (P < 0.05). Furthermore, UF treatment could better delay the deterioration of gel structure during storage. The gel water holding capacity and gel strength of MP in UF samples were higher than those in IF and AF samples during frozen storage (P < 0.05). The results of a hierarchical cluster analysis revealed that MP in the UF, IF, and AF samples had similar functional properties at 180, 90, and 60 days, respectively. Overall, UF retarded the decrease in functional properties of MP usually seen during frozen storage.

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超声辅助冷冻可延缓鸡胸肉中肌原纤维蛋白在长期冷冻贮藏过程中功能特性的退化

超声辅助冷冻技术是近年来在食品加工业中受到广泛关注的一种新型快速冷冻技术。本研究的目的是研究UF、浸泡冷冻(IF)和空气冷冻(AF)对鸡胸肉中肌原纤维蛋白(MP)的功能特性(溶解度、乳化和凝胶化)的影响(0-180天)。与AF和IF样品相比，UF样品在冷冻储存期间具有更高的溶解度、绝对电位和乳化活性指数，以及更低的浊度和粒径(P <0.05)。此外，UF处理能更好地延缓贮藏过程中凝胶结构的恶化。冻存过程中，UF样品中MP的凝胶持水量和凝胶强度均高于IF和AF样品(P <0.05)。分层聚类分析的结果显示，UF、IF和AF样品中的MP分别在180、90和60天具有相似的功能特性。总的来说，UF延缓了MP在冷冻储存过程中功能特性的下降。

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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.