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Effects of ultrasound thawing on quality attributes and myofibrillar protein characteristics of pork patties: Physicochemical and proteomic analyses.

Auteurs : LI X., MENG Z., DONG Y., HE N., WANG T., ZHU Y.

Type d'article : Article de la RIF

Résumé

This study aimed to investigate the effects of ultrasonic thawing (UT) at 200, 300, and 400 W, relative to water bath thawing (WT), on pork patty quality. Results indicated that UT significantly shortened the thawing time, inhibited the accumulation of thiobarbituric acid reactive substances (TBARS), and improved the water-holding capacity (WHC). UT-treated patties exhibited higher total and reactive sulfhydryl contents, alongside lower carbonyl levels and reduced surface hydrophobicity. Pork patties subjected to UT at 200 W exhibited the highest WHC while effectively alleviating protein oxidation. The secondary structure of myofibrillar proteins (MPs) also remained more stable under UT treatments. To further explore protein-level changes associated with thawing treatments, label-free quantitative proteomics was employed to compare pork patties from the 200 W UT and WT groups. Pearson correlation analysis showed that 44 differentially abundant proteins (DAPs) were significantly associated with pork patty quality characteristics. Among these, 7 candidate proteins (3 structural proteins and 4 metabolic enzymes) were significantly associated (p < 0.05) with WHC and oxidation-related indicators, potentially serving as protein indicators for these quality traits in pork patties. Overall, moderate UT, particularly at 200 W, may help preserve pork patty quality during thawing by reducing oxidative damage and maintaining protein structural stability, suggesting its potential as an effective thawing method for meat products.

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Format PDF

Pages : 12 p.

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Effects of ultrasound thawing on quality attributes and myofibrillar protein characteristics of pork patties: Physicochemical and proteomic analyses.
  • Identifiant de la fiche : 30035301
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 190
  • Date d'édition : 10/2026
  • DOI : http://dx.doi.org/https://doi.org/10.1016/j.ijrefrig.2026.107059

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