Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems.

The effect of magnetic field on the properties of emulsified gels containing myofibrillar protein (MP-emulsified gels) with different salt concentration (0, 0.2, 0.4, 0.6 mol/L) were investigated. The results demonstrated that the magnetic field treatment (4 °C, 3.8 mT, 3 h) made the emulsion droplets smaller and more uniform. At the same time, the magnetic field treatment improved the gel strength and WHC (water holding capacity) of MP-emulsified gels by 88.89 % and 3.5 % at 0.2 mol/L NaCl, and it also ameliorated the network structure of emulsified gel. Raman spectra showed that magnetic field treatment induced the transformation of β-structure into α-helix structure in MP-emulsified gel. Under high salt conditions (0.4 mol/L ∼ 0.6 mol/L), the magnetic field promoted the exposure of aliphatic residues in the tertiary structure and influences the hydrophobic interaction between molecules. In conclusion, Magnetic field treatment (4 °C, 3.8 mT, 3 h) improved MP-emulsified gels properties, offering a promising strategy for low-salt meat products.