College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China.
Food Res Int. 2021 Mar;141:110056. doi: 10.1016/j.foodres.2020.110056. Epub 2021 Feb 5.
The effects of pulsed ultrasound treatment (250 W, 0-12 min) on gel and physicochemical properties of porcine myosin at low-salt group (0.3 mol/L) and control groups (0.6 and 0.9 mol/L) were investigated. The texture and water holding capacity (WHC) of low-salt group gel were remarkably lower than in medium-salt (0.6 mol/L) and high-salt group (0.9 mol/L). However, 6-min ultrasound treatment could obviously improve the texture and WHC of low-salt group gel. After ultrasound treatment, the protein solubility was increased, as the degree of protein aggregation was reduced. Simultaneously, ultrasound treatment led to unfolding of protein structure and increasing surface hydrophobicity. The three-dimensional network of myosin gel gradually became uniform by 6-min ultrasound treatment. Under 12-min ultrasound treatment, the protein aggregated excessively during the gelation, which led to the deterioration of gel quality. These results suggested that moderate ultrasound treatment is promising to be used to enhance the quality of salt-reduced meat products.
研究了脉冲式超声波处理（250 W，0-12 分钟）对低盐组（0.3 mol/L）和对照组（0.6 和 0.9 mol/L）猪肌球蛋白凝胶和理化性质的影响。低盐组凝胶的质构和持水力（WHC）明显低于中盐（0.6 mol/L）和高盐组（0.9 mol/L）。然而，6 分钟的超声处理可以明显改善低盐组凝胶的质构和 WHC。超声处理后，蛋白质溶解度增加，蛋白质聚集程度降低。同时，超声处理导致蛋白质结构展开和表面疏水性增加。经过 6 分钟的超声处理，肌球蛋白凝胶的三维网络逐渐变得均匀。在 12 分钟的超声处理下，蛋白质在凝胶形成过程中过度聚集，导致凝胶质量恶化。这些结果表明，适度的超声处理有望用于提高低盐肉制品的质量。
