Aug 2026· Food Chemistry· Vol 526, pp.
150765
· 0 citations· 31 references
Medicine
Abstract
This study evaluated the effects of low-frequency alternating magnetic field (AMF) on mass transfer, myofibrillar protein (MP) structure, and quality of beef during marination. AMF significantly enhanced NaCl and moisture diffusion, reducing marination time by over 50%. The improvement was linked to AMF-induced MP conformational unfolding, increased surface hydrophobicity, reduced solubility, and promoted protein aggregation via strengthened hydrophobic interactions. Unlike conventional treatments, AMF-driven aggregation widened inter-myofibrillar spaces, facilitating ion and water migration. Additionally, AMF reduced cooking loss while maintaining shear force and texture, indicating improved water-holding capacity without compromising tenderness. These effects were attributed to microstructural remodeling that preserved myofibrillar integrity. Overall, AMF-assisted marination enhances processing efficiency and technological quality, representing a promising non-thermal strategy for meat processing.
This study compared the effects of ultrasonic (US) and ultra-high pressure (UHP) treatments at varying intensities on the multi-scale structure and physicochemical properties of goat liver protein (GLP), and evaluated their potential to enhance emulsified pork sausage quality. US treatment at two selected durations (60...
Xiang-Xi Yan, Jiamin Shen, Chang-Yu Zhou et al.· International Journal of Bio...· 0 citations
Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and an...
Ci-Nan Li, Yang Wang, Chao-Yue Yang et al.· Meat Science· 0 citations
This study examined the influence of quinoa protein modified by high-pressure homogenization (HQP) on the gelation behavior, water mobility, rheological attributes, and microstructure of chicken breast batters. Cooking yield and gel strength of batter gels increased progressively from 88.93% and 859.56 g to 95.35% and...
Yanyan Zhao, Xin Yao, Qi-Zhao Han et al.· Food Chemistry: X· 0 citations
This study conducts a scientific elucidation of the traditional ice-cooking technique for lamb. Compared with conventional water-cooking, the ice-cooking established a distinct thermal process: an initial low-temperature holding phase (below 20 °C for approximately 120 s) followed by a more gradual and uniform heating....
Zichun Jin, Lei Zhang, Yani Yin et al.· Food Chemistry· 0 citations
As a green non-thermal technology, plasma-activated water (PAW) generates reactive oxygen and nitrogen species (RONS) through plasma-liquid interactions and thereby affects the oxidation, conformation, and functionality of aquatic myofibrillar proteins (MPs). To investigate the regulatory effects of PAW on yellow croak...
Fangqi Yuan, Quanyou Guo, Zuofeng Shi et al.· Food Research International· 0 citations
This study investigated the effects of controlled thermal modification (95 °C, 10-60 min) on the structural and foaming properties of soybean lipophilic protein (SLP). Results indicated that moderate heating (10-30 min) triggered structural unfolding, increased hydrophobic group exposure and free sulfhydryl content, an...
