Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel.
Jun Wang, Dewei Kong, Rongwei Han, Peng Li, Yongxin Yang, Baohua Kong
Author Information
Jun Wang: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China. Electronic address: faithmate@gmail.com.
Dewei Kong: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: deweikong2023@163.com.
Rongwei Han: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
Peng Li: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
Yongxin Yang: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
Baohua Kong: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (P < 0.05). In terms of texture, the MP gel of the UST group had better elasticity and strength than other thawing groups (P < 0.05). The UST treatment has no influence on the water distribution in the MP gel (P > 0.05). The UST treatment protected the secondary structure in the MP gel. Among all thawing groups, the UST group exhibited a smoother and more compact microstructure. In conclusion, the UST method effectively improved the MP rheological properties and gel quality, which could be applied as a promising method for deep processing of meat products.
