Synergistic effects of pulsed electric field and NaCl on myofibrillar proteins and flavor of marinated pork

Marinating is a crucial stage in meat processing. However, traditional marinating takes a long time and is prone to nutrient loss. Pulsed electric field (PEF) technology, an innovative non-thermal processing method, has been shown to improve the efficiency of meat marinating. Myofibrillar proteins (MPs) are essential components of meat and play a key role in determining meat quality. This study investigated the effects of PEF-assisted marination on pork MPs and aldehyde compounds at various PEF frequencies (110.6, 141.2, and 173.6 Hz). PEF pretreatment altered the structure of MPs, leading to an increase in surface hydrophobicity, carbonyl content, and free sulfhydryl groups. Conversely, solubility, total sulfhydryl content, and particle size decreased compared to the control group. These structural changes were linked an increase in NaCl content in the pork following PEF treatment. Additionally, PEF improved the emulsifying properties and digestibility of the pork. Regarding flavor, PEF treatment enhanced both the diversity and concentration of aldehyde compounds in the marinated pork. This study demonstrates that PEF not only improves the functional properties of MPs but also positively affects the flavor profile of marinated meat.