Effects of ultrasound-assisted cooking on physicochemical properties, water status, microstructure and protein structure of pork meat

The purpose of this study was to assess the effects of ultrasound-assisted cooking at different power levels (0, 200W, 400W, 600W) on the physicochemical properties, water status, microstructure and protein structure of pork meat. The results indicate that ultrasound-assisted cooking reduced cooking loss, shear force, and hardness, disrupted the muscle fiber structure, and increased inter-fiber spacing. It also enhanced water mobility and the proportion of immobilized water, thereby improving the water-holding capacity and tenderness of the pork meat. Electronic nose and electronic tongue analyses indicated that ultrasound treatment increased the content of aldehydes and ketones and enhanced saltiness and umami flavors. Pork meat treated at 400W exhibited the best overall physicochemical properties. Additionally, ultrasound-assisted cooking decreased sulfhydryl (SH) content, β-turns, and random coils, but increased TBARS values, α-helices, and β-sheets. These findings indicated that moderate-intensity ultrasonic-assisted cooking can improve the quality of meat products.