Systematic studies on improving structural properties of myofibrillar proteins and pork quality based on electrical stimulation

Abstract

SummaryElectrical stimulation (ES) is a green food processing technique in the meat industry. We explored the effect of different current (0.5 A, 1 A, the 90 s) ES treatments on the structural properties of the myofibrillar fibronectin (MP) and meat quality of pork tenderloin during storage at 4 °C. The results showed that ES enhanced the tenderness and redness of pork tenderloin by up to 41.36% and 27.33%, respectively, (P < 0.05) during storage but reduced the water holding capacity of the meat. Additionally, ES increases the solubility and sulfhydryl content of MP at the same storage time points, reducing the oxidation and thus making the structural properties of MP more stable, and the 1 A effect is more significant (P < 0.05). Furthermore, ES disrupts the protein secondary structure and also enhances the surface hydrophobicity and UV absorption capacity of MP. Overall, the relationship between the quality changes of ES‐treated pork tenderloin and the structural properties of the protein was initially described, providing a theoretical basis for the application of ES in the deep processing of pork.