Abstract
The application of high-voltage electrostatic field (HVEF) is a novel method of thawing. To determine if HVEF thawing could lead to sarcoplasmic proteins denaturation, and to provide a theoretical estimation of the structure of the sarcoplasmic proteins, pork tenderloin was thawed by traditional and HVEF methods. The results from protein solubility analysis, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimeter showed that HVEF thawing did not result in more protein denaturation than those thawed under air or running water. From the principal component analysis of FTIR raw spectra (1700–1600 cm−1, Amide I region), we observed some separations of samples with different thawing treatments. It was found that the proportions of α-helix (1650–1640 cm−1 spectral bands in the original data) could lead to the differences on the PC2 axis of score plots.
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Acknowledgements
This work was supported by the Fundamental Research Funds for the Central Universities (No. BLX201914). The authors express gratitude to China Scholarship Council. This work was also supported by the National Natural Science Foundation of China (NSFC) (“Study on the characteristics and mechanism of freezing and thawing of meat under high-voltage electrostatic field”, Grant Number 31571908).
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Chemical compounds studied in this article: Sodium dodecyl sulfate (PubChem CID: 3423265).
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Jia, G., van den Berg, F., Hao, H. et al. Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. J Food Sci Technol 57, 1574–1578 (2020). https://doi.org/10.1007/s13197-020-04253-4
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DOI: https://doi.org/10.1007/s13197-020-04253-4