Mechanistic insights into the modulation of myofibrillar protein microstructure and physicochemical properties in conditioned goose using pulsed electric field treatment.

Compact microstructure of goose myofibrillar proteins (MP) negatively affects texture and flavor properties, as thick, large myofibers result in lower tenderness and limited capacity to absorb water and flavor compounds. This study proposes a strategy to regulate the MP microstructure and physicochemical qualities of conditioned meat by altering protonation signaling during pulsed electric field (PEF) processing. The results demonstrated that enhanced protonation during PEF significantly improved the meat quality. MP solubility increased by 4.91-9.03 %, while particle size decreased by 32.56-52.85 % compared to PEF alone or deprotonated conditions, attributed to protonation enhanced dissociation-depolymerization and unfolding of MP. Histological observations via the staining and electron microscopy revealed that enhanced protonation disrupted the muscle fiber arrangement and MP network. The tertiary structure of MP was altered, exposing internal hydrophobic regions and releasing volatile flavor compounds, which increased the headspace concentration of volatile compounds in goose meat during prolonged PEF treatment, thus helping enhance the complexity of meat flavor and the perception of characteristic aromas. These results demonstrated the dual effects of enhanced protonation and deprotonation during PEF treatments, which synergistically drove structural and functional changes in MP. The study validated the feasibility of altering protonation signaling during PEF to modulate meat processing characteristics.