Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

•Effect of three new thawing methods on gel property of protein was analyzed.•Change in MP gel surface morphology was observed by atomic force microscopy.•Effect of ultrasound and vacuum thawing on gel property was lower than others.•Destruction in gel property of microwave thawing was obvious. Effe...

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Veröffentlicht in:Ultrasonics sonochemistry Jg. 64; S. 104860
Hauptverfasser: Wang, Bo, Du, Xin, Kong, Baohua, Liu, Qian, Li, Fangfei, Pan, Nan, Xia, Xiufang, Zhang, Dongjie
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Netherlands Elsevier B.V 01.06.2020
Schlagworte:
Animals
Color
Food Handling - methods
Freezing
Gelling property
Gels
Microwave thawing
Microwaves
Muscle Proteins - chemistry
Myofibrillar protein
Rheology
Surface Properties
Swine
Ultrasound thawing
Vacuum
Vacuum thawing
Myofibrillar protein
Ultrasound thawing
Microwave thawing
Gelling property
Vacuum thawing
ISSN:1350-4177, 1873-2828, 1873-2828
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Zusammenfassung:•Effect of three new thawing methods on gel property of protein was analyzed.•Change in MP gel surface morphology was observed by atomic force microscopy.•Effect of ultrasound and vacuum thawing on gel property was lower than others.•Destruction in gel property of microwave thawing was obvious. Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing, (VT), microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine longissimus dorsi was investigated, compared with traditional thawing methods (water immersion thawing, (WT)) and fresh meat (FM). The results showed that a decrease in MP gelling properties of all thawing samples was observed. The increase in roughness of MP gel from all thawing samples explained that the flatter, smoother, and denser surface morphology of that from FM samples was destroyed based on the observation by atomic force microscopy. There was significant difference (P < 0.05) in all gel indicators (particle size, turbidity, whiteness, water-holding capacity (WHC), moisture distribution, rheological characteristics, surface morphology) of MP from MT samples and there was insignificant difference (P > 0.05) in turbidity, whiteness, WHC of MP from VT samples compared with that from FM samples. There was insignificant difference (P > 0.05) in gel properties between UT and VT. The effect of UT and VT (new thawing methods) on MP gelling properties was significantly lower (P < 0.05) than that of WT (traditional thawing methods), and the effect of that from MT was obviously compared with other thawing methods.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1350-4177
1873-2828
1873-2828
DOI:10.1016/j.ultsonch.2019.104860