Abstract
Abstract The present study was designed to investigate the effects of dielectric barrier discharge (DBD) plasma on myofibrillar proteins extracted from beef. For this purpose, myofibrillar proteins were extracted from Longissimus dorsi muscle and treated with DBD plasma for 0, 5, 10, 15, and 20 min to evaluate free sulfhydryl and carbonyl, FTIR, and DSC profiles as well as pH, color, foaming capacity and stability, emulsion capacity and stability, and water binding capacity of myofibrillar proteins. Evaluation of the chemical changes revealed that protein oxidation was the main event occurring during exposure to DBD plasma. Moreover, mild oxidation during the first 10 min of exposure was found to improve the functional properties of myofibrillar proteins such that significant (p
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