Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.

This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke.

Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.

This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p < 0.01) and water activity (aw) of the cured pork tenderloin. Low-field nuclear magnetic resonance (LFNMR) revealed that 1 % glycerol, 1 % xylitol, 1 % sorbitol, and 10 % glycerol-mediated curing decreased water mobility, and improved water holding capacity (WHC), and produced uniform dense microstructures. Raman spectroscopy and molecular docking indicated that polyhydroxy alcohols formed hydrogen bonds with myosin, as well as hydrogen bonds with free water molecules to convert free water into bound water to reduce aw, and altered the hydrophobic environment of myosin surface to reduce structural damage caused by high salt content. In conclusion, using polyhydroxy alcohol to mediate curing can effectively reduce the salt content of cured meat and provide a theoretical basis for its application in the cured meat industry.