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IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-02-19 DOI:10.1016/j.ultsonch.2025.107268

Wenxuan Wang , Feiyan Jiang , Lujuan Xing , Yan Huang , Wangang Zhang

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引用次数: 0

摘要

本研究旨在探讨不同超声功率（频率 20 kHz，功率 0、300 W、450 W 和 600 W）的超声波辅助滚揉对五香牛肉品质的影响，并从肌肉纤维和肌纤维蛋白（MPs）变化的角度进行解释。结果表明，与单一滚揉组相比，UT 组的 pH 值、嫩度和出品率均有明显改善（P < 0.05）。扫描电子显微镜（SEM）结果表明，超声波辅助滚揉处理可使肌纤维结构松散，肌纤维破碎指数（MFI）值增加（P < 0.05）。此外，随着超声功率的增加，蛋白质氧化程度呈上升趋势（P <0.05），而各组间 MPs 溶解度差异不显著（P >0.05）。总之，超声波辅助滚揉处理可通过加剧肌肉纤维结构和多肽的变化来有效改善五香牛肉的品质。

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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Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef

The aim of this study was to investigate the effects of ultrasound-assisted tumbling (UT) with different ultrasound powers (frequency 20 kHz, powers of 0, 300 W, 450 W and 600 W) on the quality of spiced beef as explained from the perspective of the changes of muscle fibers and myofibrillar proteins (MPs). The results showed that pH value, tenderness and yield rate of UT groups were all apparently improved compared with the single tumbling group (P < 0.05). Ultrasound-assisted tumbling treatment could loosen muscle fiber structure supported by scanning electron microscopy (SEM) result, and the increased myofibrillar fragmentation index (MFI) value (P < 0.05). Additionally, an upward trend was observed in protein oxidation degree with the rise of ultrasound power level (P < 0.05), while the difference between groups in MPs solubility was not significant (P > 0.05). Above all, ultrasound-assisted tumbling treatment could effectively improve the quality of spiced beef by exacerbating the modifications in muscle fiber structure and MPs.

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.