Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage

“…The SAEW‐SI group had a higher IFI than SI and Control groups for the same period. Samples treated with SAEW‐SI showed a slow downtrend in IFI, indicating higher stability of Trp residues in protein 59,60 . The results imply that SAEW‐SI treatment could better protect the tertiary structure integrity of protein than flake ice and SI.…”

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

“…This could be attributed to the fact that flow water thawing disrupted the structural integrity of the muscle, resulting in the release of proteases that activate protein hydrolysis [38] . However, in a study of the microstructure of muscle by Kong et al [39] , it was noted that the ultrasound-assisted thawing group exhibited minimal changes in muscle fiber structure. The l -glutamate in the UT1 group was significantly lower than that in the FW1 group.…”

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

“…The Amide I spectra in the 1600–1700 cm −1 range was analyzed using PeakFit software (San Rafael, CA, USA) by baseline adjustment, Gaussian deconvolution, the second order derivative as well as curve fitting. Peak location was used to quantitatively analyze the changes in secondary structure proportion [24] . The α-helix was located at 1646–1664 cm −1 ; the β-sheet was located at 1615–1637 cm −1 and 1680–1700 cm −1 ; the β-turn was located at 1664–1680 cm −1 ; the random coil was located at 1637–1645 cm −1 .…”