Role of ultrasonic freezing-treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

被引：1

作者：

Li, Shuangjing ^{[1
]}

Zhang, Kaida ^{[1
]}

Wu, Yutong ^{[1
]}

Chen, Qian ^{[1
]}

Li, Min ^{[2
]}

Kong, Baohua ^{[1
]}

Zhang, Chao ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Delisi Grp Co LTD, Weifang 262200, Shandong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION | 2024年 / 165卷

关键词：

Ultrasonic freezing; Pork dumpling filling; Frozen storage; Oxidation; Aggregation; Functional property; PHYSICOCHEMICAL PROPERTIES; QUALITY; MUSCLE;

D O I：

10.1016/j.ijrefrig.2024.05.035

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The effects of air freezing (AF), immersion freezing (IF), and ultrasonic freezing (UF) on the oxidation, aggregation, and functional properties of myofibrillar protein (MP) in pork dumpling filling during frozen storage were investigated. The findings demonstrated that, compared to AF and IF treatments, UF treatment had higher total and reactive sulfhydryl content, solubility, and absolute zeta potential. Conversely, it exhibited lower values in carbonyl content, dityrosine content, turbidity, and particle size within the same storage time (p < 0.05). SDSPAGE revealed that UF treatment delayed the oxidation and excessive aggregation of MP during frozen storage. Moreover, samples treated with UF at 180 days (d) displayed similar functional and qualitative characteristics to those treated with IF at 90 d or AF at 60 d, as per the hierarchical cluster analysis findings. In conclusion, UF effectively delayed the oxidation, aggregation, and loss of functional properties of MP in pork dumpling filling during frozen storage.

引用

页码：223 / 232

页数：10

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