Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness
Zhaoli Zhang,
Tingxuan Yang,
Yang Wang,
Jiarui Liu,
Wangbin Shi,
Haochen Hu,
Yang Meng,
Xiangren Meng,
Ronghai He
Affiliations
Zhaoli Zhang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Tingxuan Yang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Yang Wang
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Jiarui Liu
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Wangbin Shi
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Haochen Hu
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Yang Meng
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Xiangren Meng
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China
Ronghai He
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65 °C, Medium Well 65~69 °C, Well Down 70~80 °C, and Overcooked 90 °C). The results showed that surface hydrophobicity and sulfhydryl content increased with the increase in degree of doneness. At the same degree of doneness, the sulfhydryl group contents reached the maximum at a frequency of 28 kHz. In addition, the absolute value of ζ-potential was significantly decreased after ultrasonic treatment (p p p < 0.05). In conclusion, multi-ultrasound combined with degree of doneness treatment alters the structural characteristics of beef MPs.
