1. Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles.
- Author
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Yang, Chuan, Wu, Guangyu, Li, Yingbiao, Zhang, Chunhui, Liu, Chengjiang, and Li, Xia
- Subjects
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FREEZE-thaw cycles , *ELECTROSTATIC fields , *DENATURATION of proteins , *FROZEN meat , *LOW voltage systems - Abstract
The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly freeze–thaw (F-T, both 24 h) lamb was investigated in this study. F-T cycles intensified MP oxidative denaturation and structural destruction, with the influences becoming more severe after 1, 3, and 5 F-T cycles. The samples of the LVEF-assisted F-T cycles (LFT) exhibited lower carbonyl/dityrosine content, "r" value, and surface hydrophobicity, higher sulfhydryl content, solubility, Ca2+-ATPase activity, α-helix content, and fluorescence intensity under the identical F-T cycles (P < 0.05) in comparison with the common F-T cycles (CFT). Although the suppression of LVEF on protein oxidation decreased with the boost in the amount of F-T cycles, the effectiveness was still remarkable compared to samples without LVEF treatment. These original study findings would assist supply theoretical proof for the usage of LVEF in the freezing, storing, and transporting of frozen meat. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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