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Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins.
- Source :
-
Food Chemistry . Feb2024, Vol. 433, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
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Abstract
- [Display omitted] • Change in the physicochemical and gelling properties of MP upon LF-MFT was studied. • LF-MFT held a superior gel quality by inhibiting oxidation and denaturation than AT. • Particularly, LF-MFT-4 could inhibit the oxidation and denaturation of MP. • LF-MFT-4 helped in holding water by protecting the structure and gelling properties. The impact of low-frequency alternating magnetic field thawing (LF-MFT) on the physicochemical and gelling properties of porcine myofibrillar proteins (MP) was studied. Results showed that compared to atmosphere thawing (AT), LF-MFT helped in inhibiting the oxidation and denaturation of protein during thawing, thereby maintaining a superior MP gel (P < 0.05). In particular, LF-MFT-4 (LF-MFT at 4 mT) could decrease the oxidation of MP, which might be due to having a higher content of total sulfhydryl and less carbonyl of MP than other thawing treatments. The denaturation of MP was reduced since LF-MFT-4 led to less aggregation and degradation than AT. The gelling properties were also retained, and a compact and homogeneous network structure was formed after LF-MFT-4, resulting in excellent water retention. These findings suggested that LF-MFT-4 improved the gelling properties of MP by inhibiting its oxidation and denaturation, demonstrating a potential application of LF-MFT in meat thawing. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 433
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 172777137
- Full Text :
- https://doi.org/10.1016/j.foodchem.2023.137337