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[Display omitted] • Ultrasound and carrageenan jointly improves the myofibrillar protein gel properties. • Ultrasound combined with carrageenan leads to heated rearrangement aggregation. • Carrageenan acts on protein by crosslinking and insertion. • Carrageenan competes with proteins for binding to water molecules in heating. To improve the limitation of transglutaminase on the quality of myofibrillar protein (MP) gel, this study investigated the synergistic effect of ultrasonic pretreatment in combination with carrageenan on the gel properties of transglutaminase-mediated MP gels. The synergistic effect generated gel with lower surface hydrophobicity and fluorescence intensity. Combined with the secondary structure results, it can be hypothesized that the synergistic effect caused the rearrangement of the proteins and the formation of aggregates wrapping hydrophobic groups, which changed the structure and phase behavior of the proteins. The synergistic effect also improved the formation of dense and interpenetrating gel networks, which reduced cooking loss and produced composite MP gels with optimal gel strength. Moreover, FTIR spectroscopy revealed the presence of electrostatic interactions in the hybrid gel system. This study provides a theoretical basis and experimental foundation for the effective use of high-tech composite functional components to improve the quality of gel products. [ABSTRACT FROM AUTHOR]

• Roasted chicken contained IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP, harman, and noharman. • Transportation of precursors may contribute greatly to the high HAA contents in skin. • PCA shows HAAs change significantly with the increase of temperature and time. • A HAA prediction model was built using backpropagation-artificial neural network. • This study facilitates the development of intelligent real-time HAA detection. The effects of chicken roasting temperature and time on the production of heterocyclic aromatic amines (HAAs) were investigated and an HAA prediction model based on heating conditions was established. Generally, the HAA content was significantly affected by the heating conditions in the roast chicken. Transportation of precursors from meat to skin, exposure of skin to high temperatures, and fat oxidation in the skin may result in higher HAAs than meat. Principal component analysis (PCA) showed that the effect of relatively high temperatures and long roasting times on HAAs was stronger than that of lower temperatures and shorter roasting times. In the prediction of HAA production, all regression correlation coefficient (R) values were close to one. The errors of 15 samples of experimental and predictive data were close to zero. Based on the results, backpropagation-artificial neural network (BP-ANN) has a high potential for predicting the production of HAAs under heating conditions. [ABSTRACT FROM AUTHOR]

• The effects of different curing methods on black pork were comparatively studied. • Ultrasonic-assisted curing effectively improved the tenderness and taste of black pork. • Ultrasonic-assisted curing was beneficial to increase the degree of protein denaturation. • Ultrasonic-assisted curing could significantly destroy the structure of muscle fiber. This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from black pork. The results showed that all curing methods could improve the marinating absorptivity and the gel water retention of black pork, the solubility and surface hydrophobicity of myofibrillar proteins, and reduce the cooking loss and shear force of black pork, the hydrogen bond content of myofibrillar proteins and the gel whiteness compared with the control group (SC). The result of sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) showed that the concentration of protein bands by VTC treatment was decreased obviously. In addition, the result of the scanning electron microscope (SEM) presented that tumbling and ultrasound treatment would destroy the structure of muscle fibers and make them loose and disordered. [ABSTRACT FROM AUTHOR]