However, P21 showed a decreasing trend with increasing treatment time, which could be attributed to the cumulative energy input of longer PEF treatments leading to protein denaturation and aggregation, and this alteration in protein conformation compromises the water-binding sites in the myofibril network.
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Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.
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The sentences
It is noteworthy that the content of bitter amino acids (e.g., arginine, methionine) also showed an increasing trend in the PEF-treated group, which related to the protein denaturation and secondary bond breaking induced by the electric field action, resulting in the exposure of more bitter amino acid residues.