Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (-6 °C and-12 °C, 7 d)

被引：2
作者：
Zhu, Mingming [1 ,2 ,3 ]
Xing, Yi [1 ]
Li, Huijie [1 ]
Song, Zhaojun [1 ]
Zong, Jiaxing [1 ]
Zhao, Shengming [1 ]
Ma, Changming [4 ]
Ma, Hanjun [1 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
[2] Natl Pork Proc Technol Res & Dev Profess Ctr, Xinxiang 453003, Peoples R China
[3] Minist Agr & Rural Affairs, Res & Expt Base Tradit Specialty Meat Proc Tech, Xinxiang 453003, Peoples R China
[4] Henan Miracle Food Technol Co Ltd, Zhengzhou 450046, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 190卷
关键词：
Sub-freezing; Myofibrillar proteins (MP); Structure; Physicochemical properties; Water distribution; FROZEN STORAGE; LIPID OXIDATION; QUALITY; TEMPERATURE;
D O I：
10.1016/j.lwt.2023.115587
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The changes in structure, oxidative denaturation, and moisture distribution of myofibrillar proteins (MP) stored at -6 degrees C or -12 degrees C for 7 d were analyzed using fresh meat (FM), chilling (4 degrees C) and freezing (-18 degrees C) for 7 d as controls. The results showed that the structures of MP under -12 degrees C treatment and -18 degrees C treatment were similar (P > 0.05). Furthermore, compared to 4 degrees C treatment, -12 degrees C treatment could inhibit the MP's denaturation and alleviate the MP's oxidation. Regarding the static rheology and water distribution results, -12 degrees C treatment was more beneficial for maintaining the rheology properties and water holding capacity than 4 degrees C treatment. Conversely, the oxidative denaturation and water leakage of MP at 4 degrees C for 7 d were severe, due to the structural destruction. Therefore, -12 degrees C sub-freezing short storage (7 d) could be considered an ideal alternative to -18 degrees C short storage (7 d) with low power consumption.
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页数：9
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