Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Bampi, Marlene; Sereno, Alberto M.; Schmidt, Franciny Campos; Laurindo, João Borges

doi:10.1590/1678-457x.10016

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…On spite of being partially desalted before meal preparation, the consumption of these products still results in a high sodium intake, which has been associated to chronic diseases such as hypertension, cardiovascular diseases, stroke, and renal illnesses (Albarracín et al, 2011;Barat et al, 2012). As a result, a considerable research effort has been dedicated to reduce the total salt content (NaCl) in such products as well as the replacement of NaCl by other chloride salts (KCl, CaCl 2 , and MgCl 2 ), non-chloride salts (phosphates), or even a combination of both (Aliño et al, 2010;Mcgough et al, 2012;Bampi et al, 2016a).…”

Section: Introductionmentioning

confidence: 99%

“…However, the hot air circulation involved in convective drying often give rise to a superficial dryness of the product, which makes difficult the moisture evaporation and reduces the drying rate (Muñoz et al, 2012). Moreover, the convective drying at high temperatures may cause denaturation of the proteins and modify the sensory properties of the product (Bampi et al, 2016a).…”

Section: Introductionmentioning

confidence: 99%

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A fast drying method for the production of salted-and-dried meat

2019

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The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A-100% NaCl; Solution B-75% NaCl and 25% KCl; and (iii) Solution C-50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water activity of 0.7 was more than 40 h for CD, 36 h for VD, and 0.45 h for MWVD. The salting with different solutions had no influence in these times. Moreover, the MWVD samples presented higher values of porosity and rehydration capacity. Thus, the results presented in this study have technological importance for the design of new industrial technologies to produce salted-and-dried meat, as charque and jerked beef, with lower sodium content.Practical Application: The knowledge of how the different drying methods and the partial replacement of NaCl by KCl influence the physicochemical characteristics and mechanical properties is of great importance for the production of salted-and-dried meat.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A fast drying method for the production of salted-and-dried meat

2019

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“…We hypothesized that the signal obtained from the nano-DSC measurements can be deconvoluted into three Gaussian curves, which represent three different protein states ( Setyawati et al, 2015 ): protein far from NP, proteins coating the surface of the NP, and proteins interacting with the pores ( Chiu and Prenner, 2011 ; Bampi et al, 2016 ). First, there is a population of proteins that are only weakly ligated to the NP generating a corona of almost unaffected proteins and thus almost no change occurs in their T m2 .…”

Section: Resultsmentioning

confidence: 99%

Revising Protein Corona Characterization and Combining ITC and Nano-DSC to Understand the Interaction of Proteins With Porous Nanoparticles

Balmori

Sandu

Gheorghe

et al. 2021

Front. Bioeng. Biotechnol.

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The exposure of nanoparticles (NPs) to biological fluids leads to the formation of a protein coating that is known as protein corona (PC). Since PC formation is influenced by the physicochemical properties of the nanoparticles, the understanding of the interplay of the factors that participate in this process is crucial for the development of nanomaterials as cell-targeted delivery vehicles. In general, it is accepted that the PC formation is a complex and dynamic process, which depends on the composition of the medium and the properties of the NP mainly size, shape, and superficial charge. Interestingly, although the interaction between the protein and the NP is essentially a superficial phenomenon, the influence of the roughness of the nanoparticle surface has been scarcely studied. In this work, the influence of superficial roughness and porosity has been studied with the aid of nanodifferential scanning calorimetry (nano-DSC) and isothermal titration calorimetry (ITC) using mesoporous silica nanoparticles (MSNs) as an NP model. The interaction process of the proteins with the NP surface was analyzed by ITC measurements, while the stability and denaturation of the proteins was monitored by nano-DSC. Thanks to the complementarity of these two techniques, a more complete insight into the PC formation on the pores has been accomplished.

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“…These interactions involve complex processes that cause changes in the structure of meat proteins, leading to the development of a dry meat protein which is enriched with molasses components and, thus, can be less susceptible to microbiological spoilage and, at the same time, enriched with high-value nutrients. In the literature, there are some data concerning the thermal properties of fresh meat proteins [14][15][16], but not as much about thermal properties of dehydrated meat proteins [17]. Furthermore, there is a lack of data in the literature on the thermal properties of osmotically dehydrated pork meat proteins and data about the kinetic behavior of osmotically dehydrated (in sugar beet molasses) pork meat proteins.…”

Section: Introductionmentioning

confidence: 99%

Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

Ostojić

Micić

Zlatanović

et al. 2023

Foods

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The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, namely the differential Friedman and integral Ortega methods, were employed to analyze the data. The obtained kinetic triplet, activation energy, pre-exponential factor, and extent of conversion, has been discussed. The resulting activation energy for proteins of fresh meat ranges between 751 kJmol−1 for myosin, 152 kJmol−1 for collagen and sarcoplasmic proteins, and 331 kJmol−1 for actin at a conversion degree of 0.1 to 0.9. For osmotically dried pork meat proteins, the values range from 307 kJmol−1 for myosin 272 kJmol−1 for collagen and sarcoplasmic proteins, and 334.83 kJmol−1 for actin at a conversion degree from 0.1 to 0.9. The proteins of the dry meat obtained by osmotic dehydration in molasses could be described as partly unfolded as they retain the characteristic protein denaturation transition. Concerning the decrease in enthalpies of proteins denaturation, thermodynamic destabilization of dried meat proteins occurred. On the contrary, dried meat proteins were thermally stabilized with respect to increase in the temperatures of denaturation. Knowledge of the nature of meat protein denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product processing and to achieve desired quality and nutritional value. The kinetic analysis of meat protein denaturation is appropriate because protein denaturation gives rise to changes in meat texture during processing and directly affects the quality of product.

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Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Cited by 6 publications

References 11 publications

A fast drying method for the production of salted-and-dried meat

A fast drying method for the production of salted-and-dried meat

Revising Protein Corona Characterization and Combining ITC and Nano-DSC to Understand the Interaction of Proteins With Porous Nanoparticles

Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

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