文献类型：期刊文献

英文题名：The Effect of High Hydrostatic Pressure Combined with Prunus Mume Polyphenol on the Structure and Oxidative Regulation of Goose Myofibrillar Protein

作者：Lin, Yaosheng[1,2]; Xu, Nuo[1]; Lin, Yiyun[3]; Cheng, Jingrong[1]; Yang, Huaigu[1]; Wang, Xuping[1]; Tang, Daobang[1]; Liu, Xueming[1]; Zhong, Saiyi[2]

机构：[1] Sericultural & Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China; [2] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang, 524088, China; [3] Instituteof QualityStandardand MonitoringTechnologyfor Agro-productsof GuangdongAcademy of AgriculturalSciences, Key Laboratory of Testing, Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, 510640, China

年份：2025

外文期刊名：SSRN

收录：EI(收录号：20250159831)

语种：英文

外文关键词：Brinell Hardness - Proteins

外文摘要：Oxidation can significantly affect meat quality: proper oxidation levels can soften muscle tissue, while excess oxidation can lead to protein aggregation, negatively affecting flavor and texture. High hydrostatic pressure (HHP) promotes tenderization but can induce excessive oxidation. Therefore, it needs to be combined with other means to achieve a regulatory effect. This study investigated the combined effects of Prunus mume polyphenols (PMP) and HHP (0–400 MPa) on myofibrillar proteins in goose meat. The results showed that treatment at 100 MPa with PMP resulted in the lowest meat hardness (5430.27 g). At 200 MPa with PMP, protein oxidation was inhibited to the greatest extent, with carbonyl content reduced to 2.25 mmol/mg and sulfhydryl content increased to 11.57 mmol/mg. PMP altered the secondary structure of the protein, maintaining its porous nature. This combination improves the quality of goose meat and provides a novel processing strategy. ? 2025, The Authors. All rights reserved.