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<p>The quality of beef in tomato-canned beef brisket is an important indicator of consumer choice. The potential effects of vacuum tumbling on the quality deterioration of salt-reduced beef are aimed to be investigated in this study by analyzing its physicochemical properties, microstructure, and protein conformation. The results indicated that tomato-canned beef brisket cured in a 1.2% salt solution with vacuum tumbling for 40&#xa0;min yielded the best quality. When the salt content was below 1.2%, appropriately extending the tumbling time significantly enhanced the water-holding capacity of the beef (<i>P</i> &lt; 0.05). Vacuum tumbling caused the α-helix structures of beef myofibrillar proteins (MPs) to unfold, increasing the relative content of β-sheet and β-turn structures and enhancing surface hydrophobicity. Hydrophobic aggregation among protein molecules is promoted by enhanced surface hydrophobicity, leading to higher overall sensory acceptance. Potential theoretical insights for low-salt meat canned products may be provided by this study, and a new perspective for exploring vacuum tumbling technology may be offered by it.</p> Graphical Abstract <p></p>

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Potential of vacuum tumbling for enhancing quality attributes of low-salt beef cans: from water distribution to myofibrillar protein conformational changes

  • 期刊论文

  • 发表日期：

    2026年8月4日

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  • Haodong Lu,
  • Huimin Liu,
  • Tianyu Zhang,
  • Zhijie Bao,
  • Peizi Sun,
  • Yuting Tan,
  • Min Jia,
  • Dongmei Li

摘要

The quality of beef in tomato-canned beef brisket is an important indicator of consumer choice. The potential effects of vacuum tumbling on the quality deterioration of salt-reduced beef are aimed to be investigated in this study by analyzing its physicochemical properties, microstructure, and protein conformation. The results indicated that tomato-canned beef brisket cured in a 1.2% salt solution with vacuum tumbling for 40 min yielded the best quality. When the salt content was below 1.2%, appropriately extending the tumbling time significantly enhanced the water-holding capacity of the beef (P < 0.05). Vacuum tumbling caused the α-helix structures of beef myofibrillar proteins (MPs) to unfold, increasing the relative content of β-sheet and β-turn structures and enhancing surface hydrophobicity. Hydrophobic aggregation among protein molecules is promoted by enhanced surface hydrophobicity, leading to higher overall sensory acceptance. Potential theoretical insights for low-salt meat canned products may be provided by this study, and a new perspective for exploring vacuum tumbling technology may be offered by it.

Graphical Abstract