High-Intensity Ultrasound (HIU), High-Pressure Processing (HPP), and High-Pressure Homogenization (HPH) were applied to myofibrillar protein suspensions (MPS) under selected conditions, with an untreated sample designated as the control. The results revealed that MPS subjected to HPP had increased solubility, but solubility was reduced with HIU and HPH (p < 0.05). Furthermore, rheological studies indicated that HPH-treated MPS had poor gel-formation ability, whereas HPP-treated MPS formed gels in a modified manner, which resulted in lower gel strength than the control, however it had the lowest cooking loss (p < 0.05). Investigations of reactive-sulfhydryl and hydrophobic contents of the treated MPS indicated that the three techniques each denatured MPS differently. HIU, HPP and HPH all tended to expose hydrophobic residues; however, HIU reduced the reactive-sulfhydryl contents significantly, while HPP and HPH acted in the opposite manner. We concluded that HPP would be the most effective process for the manufacturing of gel-based meat products.

Industrial relevance

The modern meat industry is seeking novel technologies to modify and/or improve the quality of meat and meat products, hence adding value to products as well as meeting demands of consumers. High-intensity ultrasound (HIU), high-pressure processing (HPP) and high-pressure homogenization (HPH), were applied to myofibrillar proteins suspensions. Their effects on myofibrillar proteins (MP), and different outcomes were observed. HIU can be an effective technique to improve the quality of MP gels, but some technical problems, such as heterogeneous distribution of ultrasonic waves, must be improved; HPP was the most effective technique in modifying MP in a manner that improved yield of MP gels when heated, whereas HPH was not effective for gel-type meat product. The information derived from this study provided a direct comparison of the three techniques and their influences on MP and thermally induced gels. This provides a useful reference for meat scientists and processors when choosing innovative technologies for the manufacture of meat products.

中文翻译：

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高强度超声，高压处理和高压均质化对肌原纤维蛋白理化和功能特性的影响

在选定条件下，将高强度超声（HIU），高压处理（HPP）和高压均质化（HPH）应用于肌原纤维蛋白悬浮液（MPS），将未经处理的样品指定为对照。结果表明，经受HPP的MPS的溶解度增加，但HIU和HPH降低了溶解度（p  <0.05）。此外，流变学研究表明，经HPH处理的MPS具有较差的凝胶形成能力，而经HPP处理的MPS以改进的方式形成凝胶，这导致凝胶强度低于对照组，但蒸煮损失最低（p <0.05）。对处理过的MPS的反应性巯基和疏水含量的研究表明，这三种技术对MPS的变性不同。HIU，HPP和HPH都倾向于暴露疏水性残基。然而，HIU显着降低了反应中巯基的含量，而HPP和HPH却以相反的方式起作用。我们得出的结论是，HPP将是制造基于凝胶的肉类产品的最有效方法。

行业相关性

现代肉类行业正在寻求新颖的技术来修改和/或改善肉类和肉类产品的质量，从而为产品增加价值并满足消费者的需求。将高强度超声（HIU），高压处理（HPP）和高压均质化（HPH）应用于肌原纤维蛋白悬浮液。观察到它们对肌原纤维蛋白（MP）的影响以及不同的结局。HIU是提高MP凝胶质量的有效技术，但必须解决一些技术问题，例如超声波的不均匀分布。HPP是最有效的MP改性技术，其加热方式可提高MP凝胶的收率，而HPH对凝胶型肉制品无效。从这项研究中获得的信息直接比较了这三种技术及其对MP和热诱导凝胶的影响。当为肉类产品选择创新技术时，这为肉类科学家和加工者提供了有用的参考。