Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China.
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China.
Ultrason Sonochem. 2022 Apr;85:105987. doi: 10.1016/j.ultsonch.2022.105987. Epub 2022 Mar 22.
This paper aimed to evaluate the effects of ultrasound-assisted -histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of -histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and -histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.
本研究旨在评估超声辅助组氨酸腌制（UMH）对牛肉半腱肌品质和肌球蛋白特性的影响。结果发现，UMH 处理有效避免了过度的液体提取，通过改变水分分布和削弱肌动球蛋白的连接，破坏肌纤维完整性，同时增加肌肉 pH 值。超声处理的样品为 - 组氨酸的过滤提供了更多的机会，从而干预肌肉蛋白的等电点和构象。活化的 caspase-3 和 UMH 处理肉中 ATP 酶活性的变化加速了死后成熟过程，并且 - 组氨酸可能通过咪唑基团竞争性抑制肌动球蛋白结合。UMH 通过屏蔽疏水区和展开肌球蛋白结构降低了表面疏水性。此外，增加的肌球蛋白溶解度和更小的颗粒大小提高了 SH 含量，从而更好地交联肌球蛋白尾部，并形成热凝结凝胶蛋白结构。因此，UMH 处理表现出改善牛肉品质的潜力。
