Myofibrillar protein conformation rearrangement and aggregation: Key mechanism underlying magnetic field-enhanced marination in beef.

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.