Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS ACS Biomaterials Science & Engineering Pub Date : 2023-03-15 DOI:10.1016/j.foodchem.2022.134238

Mingming Zhu , Huijie Li , Yi Xing , Changming Ma , Zeyu Peng , Lingxia Jiao , Zhuangli Kang , Shengming Zhao , Hanjun Ma

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引用次数: 8

Abstract

The present study further investigated the effects of fluctuated low-temperature combined with high-humidity thawing (FLHT) on the gelling properties of pork myofibrillar proteins (MPs). Results showed that compared with refrigerator thawing (RT) and low-temperature combined with high-humidity thawing (LHT), FLHT effectively reduced the protein aggregation and maintained the relative stability by decreasing the variation in the turbidity and absolute ζ-potential value. The rheological results confirmed its improved elastic gel network. Meanwhile, FLHT samples exhibited markedly higher WHC with lower cooking loss (P < 0.05). The whiteness and strength of MPs gel were significantly higher in the FLHT group (P < 0.05). Moreover, there was no difference in textural properties between FLHT samples and fresh meat (FS) (P > 0.05), due to its homogeneous and compact microstructure. Therefore, FLHT plays an essential role in holding a superior gel quality and a compact structure, thereby evidencing its potential application in meat thawing.

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了解波动低温结合高湿解冻对猪肉肌原纤维蛋白胶凝特性的影响

本研究进一步研究了波动低温结合高湿解冻(FLHT)对猪肉肌原纤维蛋白(MPs)胶凝特性的影响。结果表明，与冰箱解冻(RT)和低温高湿结合解冻(LHT)相比，FLHT通过降低浊度和绝对ζ-势值的变化，有效地减少了蛋白质聚集，保持了相对稳定性。流变学结果证实了其改进的弹性凝胶网络。与此同时，FLHT样品表现出更高的WHC和更低的蒸煮损失(P <0.05)。FLHT组MPs凝胶的白度和强度显著高于对照组(P <0.05)。此外，FLHT样品与鲜肉(FS)之间的质地特性没有差异(P >0.05)，由于其均匀和致密的微观结构。因此，FLHT在保持优越的凝胶质量和紧凑的结构方面起着至关重要的作用，从而证明了其在肉类解冻中的潜在应用。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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