College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2024 Sep;215:109554. doi: 10.1016/j.meatsci.2024.109554. Epub 2024 May 31.
This study investigated the effect of ultrasound (US) combined with pre- and post-addition of κ-carrageenan (KC) on the gelling properties, structural characteristics and rheological behavior of myofibrillar proteins (MP) under low-salt conditions. The results showed that US combined with either pre- or post-addition of KC rendered higher gel strength and water holding capacity (WHC) of MP gels than those treated with US alone and added with KC alone (P < 0.05). US combined with pre-addition of KC facilitated the binding between MP and KC, which enhanced the gel strength and WHC of the mixed MP gels and significantly improved the rheological behavior of MP. This was also confirmed by the highest surface hydrophobicity, disulfide bonds and β-sheet content of the MP gels with US combined with pre-addition of KC. Moreover, microstructural results reflected a denser structure for the pre-addition of KC in combination with US. However, US combined with post-addition of KC resulted in limited MP unfolding and relatively weak hydrophobic interactions in the composite gels, which were less effective in improving the gel properties of the MP gels. This study provides potential strategies for enhancing the gelling properties of low-salt meat products via application of US and KC.
本研究探讨了超声（US）联合κ-卡拉胶（KC）预添加和后添加对低盐条件下肌原纤维蛋白（MP）凝胶形成特性、结构特性和流变行为的影响。结果表明，US 联合 KC 的预添加或后添加比单独使用 US 和 KC 处理的 MP 凝胶具有更高的凝胶强度和持水能力（WHC）（P < 0.05）。US 联合 KC 的预添加促进了 MP 和 KC 之间的结合，从而提高了混合 MP 凝胶的凝胶强度和 WHC，并显著改善了 MP 的流变行为。这也得到了具有 US 联合 KC 预添加的 MP 凝胶具有最高表面疏水性、二硫键和 β-折叠含量的证实。此外，微观结构结果反映了 KC 的预添加与 US 联合使用时形成了更致密的结构。然而，US 联合 KC 的后添加导致复合凝胶中 MP 的展开有限，疏水性相互作用较弱，对改善 MP 凝胶的凝胶性质效果有限。本研究为通过应用 US 和 KC 增强低盐肉制品的凝胶特性提供了潜在策略。
