Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
The 4th Division ChuangJin Agricultural Development Group Co., Ltd. of Xinjiang Production and Construction Corps, PR China.
Ultrason Sonochem. 2025 Mar;114:107268. doi: 10.1016/j.ultsonch.2025.107268. Epub 2025 Feb 19.
The aim of this study was to investigate the effects of ultrasound-assisted tumbling (UT) with different ultrasound powers (frequency 20 kHz, powers of 0, 300 W, 450 W and 600 W) on the quality of spiced beef as explained from the perspective of the changes of muscle fibers and myofibrillar proteins (MPs). The results showed that pH value, tenderness and yield rate of UT groups were all apparently improved compared with the single tumbling group (P < 0.05). Ultrasound-assisted tumbling treatment could loosen muscle fiber structure supported by scanning electron microscopy (SEM) result, and the increased myofibrillar fragmentation index (MFI) value (P < 0.05). Additionally, an upward trend was observed in protein oxidation degree with the rise of ultrasound power level (P < 0.05), while the difference between groups in MPs solubility was not significant (P > 0.05). Above all, ultrasound-assisted tumbling treatment could effectively improve the quality of spiced beef by exacerbating the modifications in muscle fiber structure and MPs.
本研究旨在从肌纤维和肌原纤维蛋白（MPs）变化的角度，探究不同超声功率（频率20kHz，功率分别为0、300W、450W和600W）的超声辅助滚揉（UT）对五香牛肉品质的影响。结果表明，与单一滚揉组相比，UT组的pH值、嫩度和出品率均显著提高（P<0.05）。扫描电子显微镜（SEM）结果表明，超声辅助滚揉处理可使肌纤维结构松弛，且肌原纤维破碎指数（MFI）值增加（P<0.05）。此外，随着超声功率水平的升高，蛋白质氧化程度呈上升趋势（P<0.05），而各处理组之间MPs溶解度差异不显著（P>0.05）。综上所述，超声辅助滚揉处理可通过加剧肌纤维结构和MPs的变化，有效改善五香牛肉的品质。
