College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science and Engineering, Tarim University, Alar 843300, China.
Ultrason Sonochem. 2023 Feb;93:106309. doi: 10.1016/j.ultsonch.2023.106309. Epub 2023 Jan 23.
The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein oxidation (carbonyl content and sulfhydryl content) and structure (primary, secondary and tertiary) of frozen mutton were investigated in comparison with fresh mutton (FM). The solubility and turbidity results showed that the MP properties were significantly improved in the UST treatment. UST treatment could effectively reduce the MP aggregation and enhance the stability, which was similar to the FM. In addition, UST treatment could effectively inhibit protein oxidation during thawing as well. The primary structure of MP was not damaged by the thawing methods. UST treatment could reduce the damage to MP secondary and tertiary structure during the thawing process compared to other thawing methods. Overall, the UST treatment had a positive influence in maintaining the MP properties by inhibiting protein oxidation and protecting protein structure.
研究了空气解冻（AT）、水浸解冻（WT）、微波解冻（MT）和超声联合微酸性电解水解冻（UST）对冷冻羊肉肌原纤维蛋白（MP）特性（表面疏水性、溶解度、浊度、粒径和 Zeta 电位）、蛋白氧化（羰基含量和巯基含量）和结构（一级、二级和三级）的影响，与新鲜羊肉（FM）进行了比较。溶解度和浊度结果表明，UST 处理显著改善了 MP 特性。UST 处理可有效减少 MP 聚集，增强稳定性，这与 FM 相似。此外，UST 处理在解冻过程中还能有效抑制蛋白氧化。MP 的一级结构未被解冻方法破坏。与其他解冻方法相比，UST 处理可减少解冻过程中对 MP 二级和三级结构的损伤。总的来说，UST 处理通过抑制蛋白氧化和保护蛋白结构，对维持 MP 特性产生了积极影响。
