Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Abstract

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm(-2)) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P<0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P<0.05). SDS-PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

“…The change of the color parameters in meat samples can be generated by the effects of cavitation. This phenomenon during US treatment can induce free radicals and cause oxidation of lipid or protein [10,11]. Wolff et al [25] reported that the reactive oxygen species produced by lipid oxidation may modify or oxidize intracellular and membrane proteins in muscle.…”

“…The violent implosion of cavities in solid surface may produce meat tissue damage and therefore affect the hardness, water holding capacity (WHC), and tenderization of the meat [5]. Likewise, US treatment can induce free radicals that are generated from water molecules as a result of cavitation and causing hydrolysis or oxidation of lipid [10,11], reactions which affected the color of the meat [12]. Regarding compression and expansion, these mechanisms may also affect the mass transfer and the structure of the meat.…”

Characterization of Streptococcus sanguis molecular receptors for Streptococcus mutans binding molecules

“…13,14 This additional buffer aims to protect proteins from denaturation due to heat produced by ultrasonic sound vibrations. 21 The analysis of the crude protein of S. mutans and S sanguis biofilms was performed to determine the protein profiles of S. mutans and S sanguis biofilms based on their molecular weight. The protein profiles of their biofilms depicted all the constituent proteins of S. mutans and S. sanguis biofilms.…”

“…On the other hand, results of the protein profile analysis of S. sanguis biofilms using 12% SDS-PAGE showed that there were 15 bands, each of which molecular weight was 130, 85, 65, 61, 48, 46, 40, 37, 29, 25,23,21,17,15, and 12 kDa. And, results …”

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

“…Kang et al [94] investigated treatment time versus ultrasonic power in an attempt to examine the oxidation of beef proteins. ey determined that sonicating beef under varying treatment conditions greatly increased the amount of lipid oxidation compared to static brining.…”