Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging

Shuai Jiang; Miao Zhang; Hui Liu; Qian Li; Dejiang Xue; Yingqun Nian; Di Zhao; Kai Shan; Chen Dai; Chunbao Li

doi:10.1016/j.foodchem.2021.131811

Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging

Food Chem. 2022 May 30:377:131811. doi: 10.1016/j.foodchem.2021.131811. Epub 2021 Dec 8.

Authors

Shuai Jiang¹, Miao Zhang¹, Hui Liu¹, Qian Li¹, Dejiang Xue¹, Yingqun Nian¹, Di Zhao¹, Kai Shan², Chen Dai³, Chunbao Li⁴

Affiliations

¹ Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
² College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
⁴ Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: chunbao.li@njau.edu.cn.

PMID: 35030336
DOI: 10.1016/j.foodchem.2021.131811

Abstract

We explored whether ultrasound treatment affected digestibility of myofibrillar protein (MP) isolated from modified atmosphere packed (MAP, 70% N₂ and 30% CO₂) pork. MP digestibility under pepsin and pancreatin treatments decreased significantly with storage time. Ultrasound treatment increased the digestibility and produced a greater number of smaller peptides. However, the total peptide count and unique peptide counts were significantly reduced. Moreover, active sulfhydryl, total sulfhydryl, particle size, turbidity and surface hydrophobicity of MP increased with time, while protein solubility and ATPase activity decreased. Compared with the untreated samples, ultrasound treatment increased protein solubility, surface hydrophobicity, and active sulfhydryl content, but decreased total sulfhydryl content (except 10 d), particle sizes, turbidity and ATPase activity. Ultrasound treatment resulted in a decline in β-turn and α-helix contents. Therefore, ultrasound is conducive to the digestion. Additionally, structural and functional properties of protein in MAP were less stable than those in vacuum-packed pork reported before.

Keywords: Digestive properties; Functional properties; LC–MS/MS; Meat protein; Modified atmosphere packaging; Ultra-sonification.

MeSH terms

Animals
Atmosphere
Food Packaging
Hydrophobic and Hydrophilic Interactions
Pork Meat*
Red Meat*
Swine
Vacuum