Evaluation of ultrasound-assisted( L)-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
文献类型： 外文期刊
作者： Shi, Haibo 1 ; Khan, Iftikhar Ali 4 ; Zhang, Ruyi 3 ; Zou, Ye 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Key Lab Food Qual & Safety Jiangsu Prov, State Key Lab Breeding Base, Nanjing 210014, Peoples R China
3.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
4.Shenzhen Univ, Shenzhen Key Lab Marine Microbiome Engn, Inst Adv Study, Shenzhen 518060, Peoples R China
关键词： Ultrasound; (L)-histidine; Structure integrity; Actin-myosin binding; Rheology
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.336； 五年影响因子：8.772 ）
ISSN： 1350-4177
年卷期： 2022 年 85 卷
页码：
收录情况： SCI
摘要： This paper aimed to evaluate the effects of ultrasound-assisted (L)-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of (L)-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and (L)-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.
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