Effects of ultrasound treatment on pork water holding capacity: Insights from muscle microstructure, and protein conformation properties.
- 2026-06
- Food chemistry 515
- PubMed: 42008892
- DOI: 10.1016/j.foodchem.2026.149246
Study Design
- Methods
- Ultrasound treatment at varying power levels (0, 200, 400, and 600 W, frequency 20 kHz) on postmortem pork, analyzing microstructure, myofibrillar protein conformation and water holding capacity.
- Duration
- 5 days
- Funding
- Unclear
This work analyzed the impact of ultrasound (US) treatment at varying power levels (0 W, 200 W, 400 W and 600 W, frequency 20 kHz) on microstructure, myofibrillar protein conformation and water holding capacity (WHC) of postmortem pork. Results exhibited remarkable reductions in pork drip and purge losses after US application (P < 0.05), suggesting a significant enhancement of WHC. Compared with the control group, US groups demonstrated consistently smaller muscle fiber gaps and higher myofibrillar fragmentation degree throughout the aging process (1, 3, and 5 d, P < 0.05). Furthermore, US treatment promoted the conversion of α-helix to random coils for secondary structure of myofibrillar proteins (MPs), accompanied by the increased absolute zeta potential, enhanced hydrophobic residue exposure, and reduced particle size (P < 0.05). These modifications collectively loosened postmortem muscle fibers and altered MPs conformation, creating more cavities for water retention and ultimately enhancing the WHC of pork.
Research Insights
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