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Rôle de la garniture des boulettes de porc traitées par congélation par ultrasons pendant le stockage à l'état congelé : aperçu de l'oxydation des protéines, de l'agrégation et des propriétés fonctionnelles.

Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties.

Auteurs : LI S., ZHANG K., WU Y., CHEN Q., LI M., KONG B., ZHANG C.

Type d'article : Article de la RIF

Résumé

The effects of air freezing (AF), immersion freezing (IF), and ultrasonic freezing (UF) on the oxidation, aggregation, and functional properties of myofibrillar protein (MP) in pork dumpling filling during frozen storage were investigated. The findings demonstrated that, compared to AF and IF treatments, UF treatment had higher total and reactive sulfhydryl content, solubility, and absolute zeta potential. Conversely, it exhibited lower values in carbonyl content, dityrosine content, turbidity, and particle size within the same storage time (p < 0.05). SDS-PAGE revealed that UF treatment delayed the oxidation and excessive aggregation of MP during frozen storage. Moreover, samples treated with UF at 180 days (d) displayed similar functional and qualitative characteristics to those treated with IF at 90 d or AF at 60 d, as per the hierarchical cluster analysis findings. In conclusion, UF effectively delayed the oxidation, aggregation, and loss of functional properties of MP in pork dumpling filling during frozen storage.

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Format PDF

Pages : 223-232

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    20 €

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Détails

  • Titre original : Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties.
  • Identifiant de la fiche : 30032471
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Date d'édition : 09/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2024.05.035

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