Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing

Abstract

Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective of this study was to examine the impact of various thawing methods on the quality characteristics, protein oxidation, and nutrient composition of Tibetan pork. Ultrasound synergized saline thawing (UST) significantly enhanced tenderness and reduced the oxidation degree of myofibrillar protein, improving the Tibetan pork quality. Compared to ultrasound thawing (UT) and saline thawing (ST), UST not only minimized cooking loss (18.44 %) but also restrained the conversion of bound water and fixed water into free water. Furthermore, the unfolding and depolymerization of MP increased surface hydrophobicity (47.96 a.u) and active sulfhydryl content, which stabilized the secondary and tertiary structure of MP. UST also effectively inhibited the decomposition of amino acid metabolites, lipid oxidation, the synthesis of unsaturated fatty acids, and the degradation of free amino acids during thawing. In conclusion, UST accelerated the thawing process while delaying the oxidation of fats and proteins, thus better maintaining the overall quality of Tibetan pork.