Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450011, China.
Ultrason Sonochem. 2017 Sep;38:317-325. doi: 10.1016/j.ultsonch.2017.03.026. Epub 2017 Mar 15.
The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p<0.05). According to the analysis of LF-NMR, PUS treatment could increase the P values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.
本研究旨在探索功率超声（PUS，150 和 300W）和处理时间（30 和 120min）对腌制过程中牛肉持水力（WHC）和嫩度的影响机制。宰后 48h 的牛肉肌肉接受频率为 20kHz 的 PUS 处理。压缩损失和剪切力分析表明，与静态腌制相比，PUS 辅助腌制显著提高了牛肉的 WHC 和嫩度（p<0.05）。根据 LF-NMR 分析，PUS 处理可以增加 P 值，表明牛肉肌肉的水结合能力得到改善。SDS-PAGE 和 LC-ESI-MS/MS 分析表明，PUS 诱导肌球蛋白适度氧化导致聚合，这可能有助于增加水分保持。另一方面，MFI 值的增加以及肌联蛋白和肌钙蛋白-T 的降解表明牛肉的嫩度增加。透射电子显微镜（TEM）进一步支持了 PUS 对 WHC 和嫩度变化的影响，这是由于肌原纤维的肿胀和破坏所致。因此，这些结果为通过 PUS 腌制提高牛肉 WHC 和嫩度的机制提供了知识，这可能成为各种肉类腌制过程中的一种新兴技术。
