Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced-sodium pork by modifying salt-soluble proteins

This study investigated the effects of ultrasound -assisted dry -curing (UADC) on water holding capacity (WHC) and tenderness of pork at different powers and times, and the mechanism was discussed by considering the functional and structural properties of salt -soluble proteins (SSP). The results showed the application of appropriate UADC treatments (300 W, 60 min) have disruptively affected the muscle structure and decreased the size of the SSP particles ( P < 0.05), resulting in the increased concentration of active sulfhydryl and surface hydrophobicity ( P < 0.05). These modifications facilitated the dissociation of the myofibrillar structure and the dissolution of more connected proteins, which in turn improved the WHC and tenderness of the pork ( P < 0.05). Nevertheless, extended periods of high -power UADC treatments negatively affected the WHC and tenderness of dry -cured pork ( P < 0.05). In general, using SSP modified by UADC provides a novel strategy for enhancing the WHC and tenderness of dry -cured products.