Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

High-Intensity Ultrasound (HIU), High-Pressure Processing (HPP), and High-Pressure Homogenization (HPH) were applied to myofibrillar protein suspensions (MPS) under selected conditions, with an untreated sample designated as the control. The results revealed that MPS subjected to HPP had increased solubility, but solubility was reduced with HIU and HPH (p < 0.05). Furthermore, rheological studies indicated that HPH-treated MPS had poor gel-formation ability, whereas HPP-treated MPS formed gels in a modified manner, which resulted in lower gel strength than the control, however it had the lowest cooking loss (p < 0.05). Investigations of reactive-sulfhydryl and hydrophobic contents of the treated MPS indicated that the three techniques each denatured MPS differently. HIU, HPP and HPH all tended to expose hydrophobic residues; however, HIU reduced the reactive-sulfhydryl contents significantly, while HPP and HPH acted in the opposite manner. We concluded that HPP would be the most effective process for the manufacturing of gel-based meat products. Industrial relevance: The modern meat industry is seeking novel technologies to modify and/or improve the quality of meat and meat products, hence adding value to products as well as meeting demands of consumers. High-intensity ultrasound (HIU), high-pressure processing (HPP) and high-pressure homogenization (HPH), were applied to myofibrillar proteins suspensions. Their effects on myofibrillar proteins (MP), and different outcomes were observed. HIU can be an effective technique to improve the quality of MP gels, but some technical problems, such as heterogeneous distribution of ultrasonic waves, must be improved; HPP was the most effective technique in modifying MP in a manner that improved yield of MP gels when heated, whereas HPH was not effective for gel-type meat product. The information derived from this study provided a direct comparison of the three techniques and their influences on MP and thermally induced gels. This provides a useful reference for meat scientists and processors when choosing innovative technologies for the manufacture of meat products.