Effect of ultrasonic thawing on protein properties and muscle quality of Bonito

Abstract

The effect of ultrasonic power (UP) treatment on muscle quality and properties of myofibrillar protein (MP) was investigated. Six ultrasonic powers (0, 160, 200, 240, 280, and 320 W) were used to thawing Bonito fillets. Raman spectra, protein solubility, surface hydrophobicity, and sulfhydryl (SH) groups were used to research the secondary and tertiary structure of protein. Water migration was studied using Low‐field NMR. Microscopic structural was performed to observe the fiber state. The results showed that 280 W can keep protein stability compared with other thawing powers. The cooking loss had no significant difference (p > .05) in all samples. The thawing loss was reduced by ultrasonic treatment. In addition, the myofibril surface was smoother and no fracture at 280W. Meanwhile, the intracellular water was maintained stably. Therefore, appropriate ultrasonic power might be an alternative method to enhance the properties of the MP and the quality of meat during the thawing. Practical applications In recent years, new thawing methods have been found by more and more researchers, so it is important for frozen food to thawing. In this work, different ultrasonic powers were used to explore protein stability and moisture migration during thawing bonito. The protein structure is more stable.

Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism

“…The surface hydrophobicity of MP (1 mg/ml) was measured by using bromophenol blue according to the detailed method by Li et al (2020).…”

Impact of ultrasonication applications on color profile of foods

“…However, the findings from some studies have suggested that US treatment causes some quality problems (carotene and ascorbic acid degradation, and dark color) in fruit juice or nectar [80] , [140] . In addition, localized heating, surface over-heating, high power requirement, and poor penetration are other disadvantages [31] , [21] , [110] . Therefore, researchers have shown an increased interest in determining the best US-assisted food thawing process [142] .…”

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

“…The effects of UT (0, 160, 200, 240, 280, and 320 W) on the physical and chemical properties and muscle quality of bonito were studied by X. X. Li et al. (2021). They found that a gradual increase in the protein solubility in pace with the enhancement of ultrasonic power level; that is, the protein solubility significantly increased ( P < .05), while the surface hydrophobicity decreased ( P < .05) compared to the other treatments.…”

“…X. X. Li et al. (2021) found that the solubility of bonito MP increased with an increase in the ultrasonic power intensity (0–280 W), and protein solubility peaked at 280 W, possibly because the cavitation of ultrasound alters the hydrophobic interactions responsible for the intermolecular binding of protein aggregates, hindering the mutual aggregation of proteins (Zhao et al., 2014). However, a significantly high ultrasonic power intensity can denature the protein, thus loosening the molecular structure of the protein and exposing the hydrophobic groups of the protein molecule, which is extremely unfavorable for protein solubility (Amiri et al., 2018).…”