Work

Impact of ultrasound combined with slightly acidic electrolyzed water treatment on quality characteristics and microbial inhibition of Tan mutton

Year: 2026

Type: article

Abstract: This study evaluated ultrasound combined with slightly acidic electrolyzed water (SAEW) treatment (0-5 min) on microbial safety, physicochemical properties, protein structure, and flavor of Tan mutton. The 1-min treatment achieved optimal balance, reducing total viable counts (TVCs) from 5.85 to 5.13 log CFU/g and Pseudomonas from 4.61 to 4.49 log CFU/g compared with control. Physicochemical improvements included decreased cooking loss (39.77% to 34.47%), substantial hardness reduction (7730.15 g to 2993.64 g), no significant change in centrifugal loss, and 16.05% elasticity increase. Color attributes improved markedly ( L* increased from 34.56 to 41.78; a* decreased from 9.67 to 6.10). FTIR analysis revealed protein structural transitions: α-helix decreased from 41.23% to 31.42%, while β -sheet (19.37%-25.13%) and random coil structures (16.51%-22.94%) increased, indicating moderate myofibrillar unfolding. SEM confirmed that 1-min treatment preserved compact microstructure, whereas 3-5 min treatments resulted in noticeable fiber disruption. GC-MS and electronic-nose analyses demonstrated enhanced nutty/roasted volatiles (e.g., 1-pentanol, 2-pentyl-furan) while suppressing off-odor aldehydes such as hexanal and ( E )-2-nonenal. Correlation analysis revealed close relationships among protein structural changes, microbial inhibition, water-holding capacity, and aroma development. The 1-min ultrasound-SAEW combination achieved the optimal balance between microbial reduction and quality enhancement, offering a promising green preservation strategy for high-quality Tan mutton products. • This study explored the sterilization efficacy and quality of Tan mutton treated with ultrasound and SAEW. • Optimal sterilization achieved at 1-min treatment, reducing total viable counts and Pseudomonas counts. • 1-min treatment enhanced meat tenderness increases elasticity, and imparts a fresh, fruity aroma. • Moderate treatment (1-2 min) decreased α -helix content while increasing β -sheet and random coil structures. • Quality and flavor enhanced via improved water retention, brightness, and aroma.

Source: LWT

DOI: 10.1016/j.lwt.2026.119027