本研究评估了五种解冻方法(空气解冻(AT)、水解冻(WT),等离子体活化水解冻(PT),超声辅助水解冻(UWT)和超声辅助等离子体活化水解冻(UPT))对物理化学,热稳定性,流变学,猪背最长肌肌原纤维蛋白(MP)的结构特性。与AT相比,UPT处理显着提高了蛋白质溶解度(73.10%),并降低了蛋白质浊度(0.123),WT,和PT处理(P<0.05)。与AT和WT处理相比,UPT处理降低了MP粒径(635.50nm)和ζ电位(-6.38mV)(P<0.05),更接近新鲜样本。UPT处理还保持了MP表面疏水性和热稳定性。UPT处理改善了样品的MP流变性能。此外,UPT处理有效地保护了MP二级和三级结构。总之,UPT治疗更好地保持了MP的物理化学,热稳定性,流变学,解冻猪背最长肌的结构特性。因此,UPT处理可以被认为是一种有效的解冻方法。
This study evaluated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on the physicochemical, thermal stability, rheological, and structural properties of porcine longissimus dorsi myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (P < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (-6.38 mV) compared with AT and WT treatments (P < 0.05), which was closer to that of the fresh sample. UPT treatment also maintained the MP surface hydrophobicity and thermal stability. UPT treatment improved the MP rheological properties of the sample. In addition, UPT treatment effectively protected the MP secondary and tertiary structures. In conclusion, UPT treatment better maintained the MP physicochemical, thermal stability, rheological, and structural properties of thawed porcine longissimus dorsi. Therefore, UPT treatment can be considered as an effective thawing method.