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| Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel |
| ZHENG Zengtuo, KANG Letian, MENGHE Bilige, JI Rimutu |
| 1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. China-Mongolia Joint Laboratory of Biopolymer Application “One Belt One Road”, Hohhot 010018, China |
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Abstract This study investigated the effects of frozen storage time on the functional properties of myofibrillar protein (MP) from camel meat and its heat-induced gel. To this end, MP was extracted from camel meat frozen at ?20 ℃ for 0, 30, 60, 90 and 150 days. The change rule of MP under frozen conditions was analyzed by measuring the functional and structural properties of MP of camel meat and its heat-induced gel under different frozen storage time. The results indicated that prolonged storage significantly reduced MP solubility (P < 0.05), increased surface hydrophobicity (P < 0.05), elevated carbonyl content (P < 0.05), and decreased total sulfhydryl and free sulfhydryl contents (P < 0.05). The secondary structure underwent a transition from ordered α-helices to disordered random coils. Additionally, zeta potential values and mean particle size increased significantly with storage time (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the highest number of protein bands appeared on the 30th day, followed by degradation into peptides and aggregation of large molecular complexes. Furthermore, the water-holding capacity and whiteness of MP gels significantly declined (P < 0.05) with extended storage, accompanied by enlarged pore sizes in the microstructure. These findings suggest that protein oxidation and denaturation during frozen storage lead to significant functional deterioration of MP, which in turn impacts the sensory quality and processability of camel meat.
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2025, Vol. 39 
