Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.

Autor: Wu ZW; School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, PR China., Shang XY; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China., Hou Q; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China., Xu JG; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China., Kang ZL; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China. Electronic address: kzlnj1988@163.com., Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 Jun; Vol. 212, pp. 109465. Date of Electronic Publication: 2024 Feb 24.
DOI: 10.1016/j.meatsci.2024.109465
Abstrakt: To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L ⁎ , a ⁎ , b ⁎ , and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties.
Competing Interests: Declaration of competing interest The authors (Zhong-Wei Wu, Xue-Yan Shang, Qin Hou, Jing-Guo Xu, Zhuang-Li Kang, Han-Jun Ma) declare that there are no financial interests or personal relationships that will influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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