Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment

“…The gumminess of the 0 W treatment group was 0.22 (Figure E), which indicated that the gel could not be prepared by simply mixing preheated cod protein with water, even if the sample had some self-supporting capacity (as shown in Figure A). After ultrasound treatment at 400 W, the springiness of the gel was significantly increased compared with that of 0 W. A similar finding was that the hardness and springiness of the wooden breast myofibrillar protein could be enhanced by high-intensity ultrasound at 200–600 W . This phenomenon could be due to the fact that the aggregation degree of preheated cod protein was disrupted by the intense cavitation forces generated during sonication, resulting in the formation of gels with smaller protein particles, which was conducive to a higher hardness and springiness .…”

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

“…In addition, the dense gel network formed by microwave heating possibly strengthened the restraint to water. Under ultrasonic treatment, more free water is attracted by the negative charge and trapped in the microstructure of the gel, thus reducing the loss of immobilized water [3] . Remarkably, the ultrasonic–microwave combination treatment was the most prominent group among all the methods, and it exerted the most positive effect on water distribution.…”

“…However, the shrimp surimi gel formed a more continuous and uniform three-dimensional network structure after single ultrasound, single microwave and ultrasound–microwave combination treatments. Molecules can interact through disulfide bonds or hydrophobic interactions to form a unified gel network structure because ultrasound promotes the exposure of hydrophobic groups [3] . Microwave may inhibit a large number of MP aggregation and the formation of larger aggregates because of its fast heating speed and short heating time, thus maintaining the uniform structure of the gel network.…”

“…MP is an important factor influencing the functional properties of shrimp surimi gel. The impairment of the functional properties of MP in muscle leads to low gel strength and large condensation or voids in the protein gel network [3] . Therefore, a novel processing method should be established to obtain meat products with high quality.…”

L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi (Hypophthalmichthys molitrix) gel

“…Although salt substitutes and ultrasound alone have been successfully applied to surimi gels, there are few reports on the combined effects of salt substitutes and ultrasound in low‐salt surimi gels, and the existing studies mainly report ultrasound treatment combined with other processing methods, such as preheating treatment (Wang et al ., 2022). Therefore, the aim of present study was to explore the effect and applicability of adding ingredients combined with ultrasound to improve the characteristics of reduced‐salt surimi gel.…”