Electrode

Loin

Tenderness

Cooked meat

Reactive oxygen species

Crystallography

Physical chemistry

Chemistry

Antioxidant

Lipid oxidation

Food science

Biochemistry

Myofibril

Microstructure

Dielectric barrier discharge

This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-CP) on meat quality and emulsifying properties of pork myofibrillar protein (MP). Particle diameter, oxidation, surface hydrophobicity and emulsifying properties of MP were analyzed. Effects on meat quality were evaluated with color, pH, tenderness, and microstructure of muscle. The results showed that DBD-CP caused a significant decrease of redness and pH in meat which was related to reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in plasma. ROS induced the accumulation of metmyoglobin decreasing a* value, RNS reacted with H2O to produce acidogenic molecules. Additionally, DBD-CP increased particle size, oxidation, surface hydrophobicity, emulsifying properties of MP, the exposed hydrophobic groups could improve the combination between MP and oil. The shear force, myofibrillar fragmentation index and microstructure analysis showed that high voltage treatment, especially at 70 kV could damage the I-band, Z and M-line in sarcomere, increasing meat tenderness. Overall, DBD-CP could accelerate MP oxidation, improve meat tenderness, and promote emulsifying characteristics of MP. DBD-CP shows a potential application in improving the quality of pork muscle, but the influences of protein overoxidation need to be considered.

Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein