Effect of Plasma-Activated Water on the Emulsifying Properties of Myofibrillar Proteins of Thawed Pork

Myofibrillar protein (MP) extracted from thawed pork was treated with plasma-activated water (PAW) generated by low-temperature plasma treatment. The effect of PAW obtained at different discharge times (0, 5, 10, 15, 20 and 25 s) on the emulsifying activity, emulsion stability, particle size, zeta potential, amount of adsorbed protein and rheological properties of MP-stabilized emulsion was investigated. The results showed that compared with the control group, PAW treatments significantly improved the emulsifying activity and emulsion stability, and reduced the turbiscan stability index (TSI) (P < 0.05). Additionally, after PAW treatments, the particle size of MP-stabilized emulsion significantly decreased and the zeta potential increased; PAW 20 s resulted in the smallest particle size and the highest absolute value of the zeta potential, 34.22 μm and 11.36 mV. Compared with PAW 20 s, PAW 25 s reduced the emulsion stability. The results of rheological properties showed that after PAW treatments, the elasticity, apparent viscosity and viscoelasticity increased. In conclusion, PAW treatment could significantly improve the emulsifying properties of MP from thawed pork, the effect being most pronounced with PAW 20 s.