Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi

The physicochemical and structural changes in myofibrillar proteins (MPs) from porcine longissimus dorsi under low temperature combined with high-humidity thawing (4 °C, 90% RH, LHT) and fluctuated low temperature combined with high-humidity thawing (2 → 6 → 2 °C, 90% RH, FLHT) treatments were compa...

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Bibliographic Details
Published in:Food science & technology 2021-05, Vol.142, p.111001, Article 111001
Main Authors: Zhu, Mingming, Zhang, Juan, Peng, Zeyu, Kang, Zhuangli, Ma, Hanjun, Zhao, Shengming, He, Hongju, Xu, Baocheng
Format: Article
Language:English
Subjects:
Fluctuated low temperature combined with high-humidity thawing (FLHT)
Moisture migration
Myofibrillar protein (MP)
Tertiary structure
Thermal stability
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Summary:The physicochemical and structural changes in myofibrillar proteins (MPs) from porcine longissimus dorsi under low temperature combined with high-humidity thawing (4 °C, 90% RH, LHT) and fluctuated low temperature combined with high-humidity thawing (2 → 6 → 2 °C, 90% RH, FLHT) treatments were compared with those under refrigerator thawing (RT). The changes in the thermal stability and viscoelasticity of the MPs after FLHT treatment was insignificant (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111001