The effects of ultrasound-assisted low-temperature washing [33 kHz,400 W, water temperature (4±1) ℃, 15 min] on the flavor profile of Hu sheep mutton meat were investigated, with a focus on examining the effects of ultrasound-assisted low-temperature washing on the structure of myofibrillar protein (MP) and its binding capacity with flavor compounds.Compared to the control group and low-temperature washing group, ultrasound-assisted low-temperature washing promoted the aggregation of protein particles, leading to a significant increase in protein particle size and turbidity, while significantly reducing the absolute value of zeta-potential and solubility.Ultrasonic treatment enhanced the formation of hydrogen bonds, hydrophobic interactions, ionic bonds, and disulfide bonds in MP, causing the protein molecular structure to unfold and increasing the content of free sulfhydryl groups and total sulfhydryl groups.ultrasound-assisted low-temperature washing treatment reduced the content of α-helix and β-turn structures in MP, while increasing the content of β-sheet and random coils.Scanning electron microscopy results indicated that ultrasonic treatment roughened the surface of myofibrillar proteins.The structural modifications of MP induced by ultrasound-assisted low-temperature washing treatment, particularly the enhancement of hydrogen bonds and hydrophobic interactions, facilitated the binding of more flavor molecules.Compared to the control group, the adsorption capacity of ultrasonically treated MP for key aldehyde and ketone flavor compounds, including hexanal, undecanal, (E,E)-2,4-decadienal, and 1-octen-3-one, increased by 28.83%, 40.14%, 21.08%, and 27.11%, respectively.In contrast, the adsorption capacity for 2-pentylfuran decreased by 9.59%.These changes significantly altered the perceived flavor profile of the meat products.This study revealed the mechanism by which ultrasound-assisted low-temperature washing improved flavor adsorption through the regulation of MP conformational dynamics and intermolecular interaction networks, providing theoretical support for the targeted optimization of lamb meat processing techniques.
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