Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Abstract

This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat.

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters

“…A similar trend was reported by the study of curdlan on the change in secondary structure of myosin gel (Li, Liu, et al, 2019). Xu et al (2022) also found that polysaccharides may interact with the hydrogen‐bonding donors and receptors of myofibrillar protein through hydrogen bond, enhancing the gel properties of the gel‐type meat products.…”

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

“…Sugar additives, such as glucose, sucrose, and trehalose, are commonly added during high-pressure processing to prevent discoloration and extend shelf-life [19,20]. Trehalose, in particular, is favored for its superior stabilization properties [21][22][23]. As a non-reducing disaccharide composed of two glucose molecules linked by an α, α-1,1 linkage [24], trehalose serves as a stabilizer and protectant against protein denaturation caused by various stress conditions [25,26].…”