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Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

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 o...

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Autores principales: Kong, Dewei, Han, Rongwei, Yuan, Mengdi, Xi, Qian, Du, Qijing, Li, Peng, Yang, Yongxin, Applegate, Bruce, Wang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938326/
https://www.ncbi.nlm.nih.gov/pubmed/36706669
http://dx.doi.org/10.1016/j.ultsonch.2023.106309
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author Kong, Dewei
Han, Rongwei
Yuan, Mengdi
Xi, Qian
Du, Qijing
Li, Peng
Yang, Yongxin
Applegate, Bruce
Wang, Jun
author_facet Kong, Dewei
Han, Rongwei
Yuan, Mengdi
Xi, Qian
Du, Qijing
Li, Peng
Yang, Yongxin
Applegate, Bruce
Wang, Jun
author_sort Kong, Dewei
collection PubMed
description 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.
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spelling pubmed-99383262023-02-19 Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein Kong, Dewei Han, Rongwei Yuan, Mengdi Xi, Qian Du, Qijing Li, Peng Yang, Yongxin Applegate, Bruce Wang, Jun Ultrason Sonochem Original Research Article 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. Elsevier 2023-01-23 /pmc/articles/PMC9938326/ /pubmed/36706669 http://dx.doi.org/10.1016/j.ultsonch.2023.106309 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Kong, Dewei
Han, Rongwei
Yuan, Mengdi
Xi, Qian
Du, Qijing
Li, Peng
Yang, Yongxin
Applegate, Bruce
Wang, Jun
Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title_full Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title_fullStr Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title_full_unstemmed Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title_short Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
title_sort ultrasound combined with slightly acidic electrolyzed water thawing of mutton: effects on physicochemical properties, oxidation and structure of myofibrillar protein
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938326/
https://www.ncbi.nlm.nih.gov/pubmed/36706669
http://dx.doi.org/10.1016/j.ultsonch.2023.106309
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