Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Lin, Weifang; Zhu, Jiafei; Sun, Yangying; Pan, Daodong; Xia, Qiang; Zhou, Changyu; He, Jun; Dang, Yali

doi:10.1016/j.jfca.2024.106407

Journal of Food Composition and Analysis

2024

DOI: 10.1016/j.jfca.2024.106407

|View full text |Cite

Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Weifang Lin,

Jiafei Zhu,

Yangying Sun

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article4

Relationship

Self Cite0

Independent4

Authors

Journals

Cited by 4 publications

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Li,

Sun,

Pan

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDMarination is an important part of air‐dried beef processing, and traditional methods are inefficient and produce inconsistent results. Ultrasound, as a novel technology, can be combined with traditional marination methods. The study aimed to investigate the improvement of beef flavor by ultrasound‐assisted marination. At the same time, the potential relationship between the alteration of meat protein and flavor quality by ultrasound‐assisted marinating was further investigated to enable better flavor modulation and research.RESULTSHeadspace solid‐phase microextraction–gas chromatography–mass spectrometry revealed that the spice flavor of beef was significantly enhanced by 500 W ultrasound‐assisted marination. Meanwhile, the experimental results demonstrated that the ultrasound‐assisted marination promoted the unfolding of beef myofibrillar protein structure, which increased the number of hydrophobic and hydrogen bonding sites, enhanced the electrostatic effect and improved the functional properties of the protein. Ultrasound‐assisted marination significantly enhanced the binding ability of beef myofibrillar proteins to flavor compounds compared with conventional marination. An electronic nose confirmed that this resulted in a significant increase in the flavor of the marinated meat.CONCLUSIONUltrasound‐assisted marination effectively enhanced the flavor of marinated meat, which was closely related to the development of protein conformation. The results of this study have important implications for the food industry and the role of protein unfolding processes in flavor modulation. In particular, the findings can be practically applied to improving meat flavor under ultrasound‐assisted marination. © 2024 Society of Chemical Industry.

show abstract

Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Li,

Sun,

Pan

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms

Tu,

Xu,

Cheng

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Synergistic effects of pulsed electric field and NaCl on myofibrillar proteins and flavor of marinated pork

He,

Zhang,

et al. 2025

International Journal of Biological Macromolecules

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Cited by 4 publications

References 60 publications

Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms

Synergistic effects of pulsed electric field and NaCl on myofibrillar proteins and flavor of marinated pork

Contact Info

Product

Resources

About