PF-02545920

This research elucidates the collaborative augmentation of magnetic field and pH modulation in the amelioration of the functional attributes of frozen-denatured myofibrillar protein (MP). Under appropriate alkaline conditions, the magnetic field synergistically enhances the functional characteristics of MP by influencing pH-induced electrostatic repulsion and elevating free radical concentration. Notably, at pH 10, magnetic field-assisted pH-shifting significantly enhanced MP gelation, achieving a gel strength of 60.19 g, a 63.8 % increase over the control. This improvement was further supported by enhanced microstructure and increased immobilized water content, as confirmed by LF-NMR. Dynamic rheology analysis further corroborated the enhanced cross-linking. Emulsion studies demonstrated that the MP-10+MF group exhibited superior emulsifying activity and emulsion stability, attributed to its significantly improved oil-water interfacial properties and a more homogeneous droplet distribution. Corroborating the results, interfacial tension results revealed that interfacial tension increased with increasing pH, and this effect was synergistically enhanced by the magnetic field. However, at excessively high pH (pH 11), the synergistic effect was undermined, and the high pH caused protein re-denaturation. In summary, this research illustrates that the synergistic collaboration of magnetic field and pH-shifting is an efficient strategy to enhance functional properties of frozen-denatured MP, offering a new approach for improving frozen meat quality.