Dewei Kong , Jiaqi Liu , Jun Wang , Qian Chen , Qian Liu , Fangda Sun , Baohua Kong
{"title":"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","authors":"Dewei Kong , Jiaqi Liu , Jun Wang , Qian Chen , Qian Liu , Fangda Sun , Baohua Kong","doi":"10.1016/j.foodchem.2024.140430","DOIUrl":null,"url":null,"abstract":"<div><p>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 <em>longissimus dorsi</em> myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (<em>P</em> < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (−6.38 mV) compared with AT and WT treatments (<em>P</em> < 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 <em>longissimus dorsi</em>. Therefore, UPT treatment can be considered as an effective thawing method.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"459 ","pages":"Article 140430"},"PeriodicalIF":8.5000,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein\",\"authors\":\"Dewei Kong , Jiaqi Liu , Jun Wang , Qian Chen , Qian Liu , Fangda Sun , Baohua Kong\",\"doi\":\"10.1016/j.foodchem.2024.140430\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <em>longissimus dorsi</em> myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (<em>P</em> < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (−6.38 mV) compared with AT and WT treatments (<em>P</em> < 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 <em>longissimus dorsi</em>. Therefore, UPT treatment can be considered as an effective thawing method.</p></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"459 \",\"pages\":\"Article 140430\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-07-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814624020806\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624020806","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
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.
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.
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