Tuning oxidative stability and digestibility of frozen myofibrillar protein: A combined magnetic field and pH-shifting approach

This study investigated the synergistic effects of magnetic field (MF) and pH-shifting (pH 9–11) on the oxidative stability and in vitro digestibility of frozen denatured myofibrillar protein (MP). Results revealed that MF-assisted pH-shifting at pH 9 (MP-9 + MF) exhibited the better synergistic effect, significantly enhancing oxidative stability by promoting a compact, ordered protein conformation that minimized carbonyl formation and preserved sulfhydryl content. However, pH-shifting at pH 10 without MF achieved the highest in vitro digestibility, but this benefit came at the cost of reduced oxidative stability, as evidenced by the significant increase in carbonyl content. These findings demonstrate that this combined approach presents a clear trade-off, allowing for the targeted modulation of MP properties to prioritize either oxidative stability or digestibility, providing a novel strategy to enhance the quality of meat products.