LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Swati Mahato,Zhiwei Zhu,Da-Wen Sun
Biological interaction with extremely low-frequency electromagnetic fields (ELF-EMF) is complex and the 50 and 60 Hz frequencies are among a few ‘window’ frequency ranges reported with a stimulating effect. In the current study, ELF-EMF at frequencies from 40 to 70 Hz were examined for their possible significance in inducing biological effects during chilled storage of grass carp ( Ctenopharyngodon idellus ) at 4 °C for 4 and 6 h. The myofibrillar protein extracted from the grass carp was analyzed and the results indicate significant (p < 0.05) increases in Ca 2+ ATPase activity and pH, and a reduction in the total sulfhydryl content during the treatment of 50 and 60 Hz frequencies for both storage durations, in particular, the treatment of 50 Hz had pronounced effects with higher correlations. Therefore, the 50 Hz might be associated with the ‘window’ effect, enhancing myofibrillar protein quality during chilled storage.
研究领域:
食品科学
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生物化学
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电磁场生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Yang Wang,Xinxin You,Mokhtar Dabbour,Benjamin Kumah Mintah,Zhaoli Zhang,Zhenquan Yang,Ronghai He
This study concentrated on the influence of multi-frequency ultrasonication (under varied frequency modes) on the structural, oxidation, emulsification, and gel characteristics of beef myofibrillar protein (MP). The results showed that total thiol groups and surface hydrophobicity were increased following ultrasonication, whereas reduction in carbonyl content was observed. Compared to the control, dual frequency ultrasound (25/28 kHz) increased the emulsifying activity and stability, and as well the ζ-potential of beef MP (to 7.49 m 2 /g, 18.35 min, and 8.25 mW respectively), but reduced the particle size. Reference to color, beef MP gel exhibited significantly higher L ⁎ and whiteness values, a stable a ⁎ value, and lower b ⁎ value. Besides, water holding capacity of gel and cooking loss rate were increased to 66.72 % and 7.71 % under dual frequency ultrasound (25/28 kHz), respectively. After dual frequency (25/28 kHz) ultrasound, the α-helix in beef MP decreased to 10 %, while the irregular coil content increased by 12 %. At the same ultrasound frequency, the MP gel displayed a notably dense and uniform surface appearance. Correlation analysis and the proposed mechanism of ultrasonication on the oxidation characteristics of beef MP and the improvement of emulsification gel properties indicated that sonication impaired the carbonyl content and altered the spatial conformation of beef MP, causing the collapse of disulfide bonds to form thiol groups inside beef MP. Multi-frequency ultrasound treatment, compared to single-frequency ultrasound, offers a broader range of effects, deeper penetration, and stronger synergistic effects, allowing it to act more uniformly on beef MP. Altogether, these findings provide both theoretical insight and practical guidance for using multi-frequency ultrasonication to develop functional meat products with improved texture, emulsification, and oxidative stability. This aligns with growing consumer demands for high-quality, health-oriented, and safe protein-based foods.
研究领域:
食品科学
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超声学
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蛋白质化学
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食品加工
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生物物理学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）