High pressure induced changes on sarcoplasmic protein fraction and quality indicators
The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200–600 MPa and 10–30 °C. High Pressure Processing (HPP) induced a reduction of protein solubility (p <...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2009 |
| País: | España |
| Institución: | Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Repositorio: | IRTA Pubpro. Open Digital Archive |
| OAI Identifier: | oai:repositori.irta.cat:20.500.12327/4528 |
| Acceso en línea: | http://hdl.handle.net/20.500.12327/4528 |
| Access Level: | acceso abierto |
| Palabra clave: | Carn -- Qualitat Altes pressions (Tecnologia) 663/664 |
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oai:repositori.irta.cat:20.500.12327/4528 |
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High pressure induced changes on sarcoplasmic protein fraction and quality indicators Marcos Muntal, Begonya Kerry, Joseph P. Mullen, Anne Maria Carn -- Qualitat Altes pressions (Tecnologia) 663/664 The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200–600 MPa and 10–30 °C. High Pressure Processing (HPP) induced a reduction of protein solubility (p < 0.001) compared to non-treated controls (NT), more pronounced above 200 MPa. HPP at pressures higher than 200 MPa induced a strong modification (p < 0.001) of meat colour and a reduction of water holding capacity (WHC). SDS–PAGE analysis demonstrated that HPP significantly modified the composition of the sarcoplasmic protein fraction. The pressurisation temperature mainly affected protein solubility and colour; a smaller effect was observed on protein profiles. Significant correlations (p < 0.001) between sarcoplasmic protein solubility and both expressible moisture (r = −0.78) and colour parameters (r = −0.81 to −0.91) suggest that pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef. Changes in protein band intensities were also significantly correlated with protein solubility, meat lightness and expressible moisture. These results describe the changes induced by HPP on sarcoplasmic proteins and confirm a relationship between modification of the sarcoplasmic protein fraction and alteration of meat quality characteristics Elsevier http://hdl.handle.net/20.500.12327/4528 |
| title |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| spellingShingle |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators Marcos Muntal, Begonya Carn -- Qualitat Altes pressions (Tecnologia) 663/664 |
| title_short |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| title_full |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| title_fullStr |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| title_full_unstemmed |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| title_sort |
High pressure induced changes on sarcoplasmic protein fraction and quality indicators |
| author |
Marcos Muntal, Begonya |
| author_facet |
Marcos Muntal, Begonya Kerry, Joseph P. Mullen, Anne Maria |
| author_role |
author |
| author2 |
Kerry, Joseph P. Mullen, Anne Maria |
| author2_role |
author author |
| topic |
Carn -- Qualitat Altes pressions (Tecnologia) 663/664 |
| topic_facet |
Carn -- Qualitat Altes pressions (Tecnologia) 663/664 |
| description |
The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200–600 MPa and 10–30 °C. High Pressure Processing (HPP) induced a reduction of protein solubility (p < 0.001) compared to non-treated controls (NT), more pronounced above 200 MPa. HPP at pressures higher than 200 MPa induced a strong modification (p < 0.001) of meat colour and a reduction of water holding capacity (WHC). SDS–PAGE analysis demonstrated that HPP significantly modified the composition of the sarcoplasmic protein fraction. The pressurisation temperature mainly affected protein solubility and colour; a smaller effect was observed on protein profiles. Significant correlations (p < 0.001) between sarcoplasmic protein solubility and both expressible moisture (r = −0.78) and colour parameters (r = −0.81 to −0.91) suggest that pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef. Changes in protein band intensities were also significantly correlated with protein solubility, meat lightness and expressible moisture. These results describe the changes induced by HPP on sarcoplasmic proteins and confirm a relationship between modification of the sarcoplasmic protein fraction and alteration of meat quality characteristics |
| publishDate |
2009 |
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article |
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acceptedVersion |
| url |
http://hdl.handle.net/20.500.12327/4528 |
| eu_rights_str_mv |
openAccess |
| publisher |
Elsevier |
| institution |
Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| collection |
IRTA Pubpro. Open Digital Archive |
| reponame_str |
IRTA Pubpro. Open Digital Archive |
| instname_str |
Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| _version_ |
1878433562123829248 |
| publishDateSort |
2009 |
| author_browse |
Kerry, Joseph P. Marcos Muntal, Begonya Mullen, Anne Maria |
| publisherStr |
Elsevier |
| score |
6,924472 |