Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Shi, Haibo; Khan, Iftikhar Ali; Zhang, Ruyi; Zou, Ye; Xu, Weimin; Wang, Daoying

doi:10.1016/j.ultsonch.2022.105987

Cited by 23 publications

(9 citation statements)

References 56 publications

(93 reference statements)

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“…Shi et al . (2022) also reported that L‐histidine itself could increase soluble protein content in meat by changing protein conformation and contribute to more water retention into the MP network, while ultrasound treatment might provide more opportunities for L‐histidine to affect isoelectric points and conformation of muscle proteins.…”

Section: Resultsmentioning

confidence: 99%

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

Jiang

Gao

et al. 2022

Int J of Food Sci Tech

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In this study, the effect of several additives, including CaCl 2 , L-histidine (L-His) and sodium pyrophosphate, incorporation with ultrasound treatment on the gel properties of reduced-salt surimi, was tested. Among these additives and ultrasound treatment times, 0.1% L-His and 10-min ultrasound alone were determined to be more effective in increasing the gel strength, water-holding capacity (WHC) and reducing cooking loss (CL) of reduced-salt (1% NaCl) surimi gel. L-His and ultrasound alone or in combination could facilitate the transition of α-helix to β-sheet and random coil, thereby increasing hydrophobic interactions and disulfide bonds in the gel. The results of low-field nuclear magnetic resonance showed that the proportion of immobilised water (PT 22 ) in reduced-salt surimi gel was significantly increased (P < 0.05). The storage modulus (G 0 ) of reduced-salt surimi gel was also increased. Moreover, scanning electron microscopy results showed that the gels treated with L-His and ultrasound alone or in combination had a more compact network structure. Notably, the synergy of L-His combined ultrasound treatment was the most effective in enhancing the characteristics of reduced-salt surimi gel.

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Section: Resultsmentioning

confidence: 99%

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

Jiang

Gao

et al. 2022

Int J of Food Sci Tech

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“…The effect of ultrasound on the structure of protein−polyphenol complexes is highly significant. Numerous studies have shown that ultrasound generating mechanical shearing can disrupt the complete microstructure of proteins and even the secondary and tertiary structures of proteins (Shi et al., 2022; Zhou et al., 2017). Short‐term ultrasound treatment causes the protein structure to change from intact to lose, but the prolonged ultrasound has the potential to cause protein reaggregation.…”

Section: Variation Of the Structure And Properties Of Protein−polyphe...mentioning

confidence: 99%

Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff

et al. 2023

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Foodstuff is a complex system that consists of a variety of nutrients. Protein is the basis of human life and health, which is made up of amino acids combined in different proportional orders. Polyphenols are a class of small molecule active substances with strong pro‐life health effects. It has been found that protein and polyphenols can be combined by covalent and non‐covalent interactions to form complex delivery carriers. The interaction between the two can effectively improve the physiological activities of proteins and enhance the bio‐accessibility of polyphenols. With the maturation of ultrasound technology, several studies have shown that ultrasound can promote the production of protein−polyphenol complexes. To promote the study of protein–polyphenol interactions in foodstuff by ultrasound technology, the preparation methods of protein−polyphenol complexes, the effects of ultrasound on complex generation, and analytical methods were systematically summarized based on an extensive literature review, and further research directions were proposed. It provides the reference for the ultrasound study of protein−polyphenol complexes.

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“…The texture profile analysis parameters of cooked meat are highly correlated with consumer perceptions of tenderness (Shi et al, 2022). Vandenberghe-Descamps et al (2018) found that improvements in meat tenderness and juiciness contributed to improving mouthfeel.…”

Section: Ph Whc and Texture Profile Analysismentioning

confidence: 99%

“…Ultrasound has been reported to increase enzymatic activity, mainly due to various effects, such as an enhancement of mass transfer by micro mixing, enhanced enzyme release by cell disruption, and stimulated biochemical reactions within cellular tissues to increase the production of specific enzymes (Yu et al, 2013). Additionally, the higher pH value in ultrasoundtreated meat, to some extent, maintained the calpain activity for continuous tenderization (Shi et al, 2022). Therefore, applying ultrasound can change the properties of meat and induce apoptosis through cavitation, which is the most critical acoustic-mechanical effect that can damage mitochondria and cause tenderization.…”

Section: Enzymesmentioning

confidence: 99%

“…Among them, the successful application of basic amino acids has received increasing attention due to its superior performance in compensating for sensory defects of nonchlorinated salt-based meat products (da Silva et al, 2020;Vidal et al, 2020). Shi et al (2022) indicated that ultrasound-assisted L-histidine marination meat exhibited the highest WHC. It is essential to ensure maximum tenderness and juiciness in edible products.…”

Section: Assist Other Marinating To Improve Tendernessmentioning

confidence: 99%

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Advances in application of ultrasound in meat tenderization: A review

Dong

Zhang

Mei

et al. 2022

Front. Sustain. Food Syst.

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Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).

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Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Cited by 23 publications

References 56 publications

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

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

Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff

Advances in application of ultrasound in meat tenderization: A review

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