Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
文献类型： 外文期刊
作者： Luo, Ji 1 ; Xu, Weimin 1 ; Liu, Qiang 3 ; Zou, Ye 1 ; Wang, Daoying 1 ; Zhang, Jianhao 4 ;
作者机构： 1.Inst Agr Prod Proc, Jiangsu Acad Agr Sci, Nanjing 210014, Peoples R China
2.Anhui Normal Univ, Coll Life Sci, Wuhu 241000, Anhui, Peoples R China
3.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210023, Jiangsu, Peoples R China
4.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
关键词： Cold plasma; Myofibrillar protein; Microstructure; Emulsifying property; Protein oxidation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 162 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-CP) on meat quality and emulsifying properties of pork myofibrillar protein (MP). Particle diameter, oxidation, surface hydrophobicity and emulsifying properties of MP were analyzed. Effects on meat quality were evaluated with color, pH, tenderness, and microstructure of muscle. The results showed that DBD-CP caused a significant decrease of redness and pH in meat which was related to reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in plasma. ROS induced the accumulation of metmyoglobin decreasing a* value, RNS reacted with H2O to produce acidogenic molecules. Additionally, DBD-CP increased particle size, oxidation, surface hydrophobicity, emulsifying properties of MP, the exposed hydrophobic groups could improve the combination between MP and oil. The shear force, myofibrillar fragmentation index and microstructure analysis showed that high voltage treatment, especially at 70 kV could damage the I-band, Z and M-line in sarcomere, increasing meat tenderness. Overall, DBD-CP could accelerate MP oxidation, improve meat tenderness, and promote emulsifying characteristics of MP. DBD-CP shows a potential application in improving the quality of pork muscle, but the influences of protein overoxidation need to be considered.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者：Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词：Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者：Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词：Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者：Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词：Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者：Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词：Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
作者：Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词：emulsion properties; myofibrillar protein; medium-chain triglycerides; interfacial protein adsorption
