High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Marcos, Begonya; Kerry, Joseph P.; Mullen, Anne Maria

doi:10.1016/j.meatsci.2009.12.014

Cited by 181 publications

(138 citation statements)

References 33 publications

Supporting

Mentioning

116

Contrasting

Unclassified

Order By: Relevance

“…Changes in sarcoplasmic proteins, which play an important role in the binding properties of water in raw meat (Joo et al 1999), might also be related to decreased cooking loss during high-pressure processes. In the same way, Marcos et al (2010) observed a negative correlation between the solubility of the sarcoplasmic protein and moisture in bovine muscle (Longissimus dorsi) suggesting that the denaturation of sarcoplasmic proteins induced by pressure can have a negative effect on water binding in pressurized meats.…”

Section: Introductionmentioning

confidence: 75%

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Neto

Rosenthal

Deliza

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

This study investigated the effect of hydrostatic pressure processing (HPP) on post-rigor mortis beef (Longissimus dorsi muscle, Nelore breed) relevant parameters, such as texture, cooking loss, and color. Pressures varying from 100 to 400 MPa at different times of pressurization (T1: time to reach set pressure, and T2: T1 plus 15 min) were applied, immediately followed by depressurization. Samples were evaluated for color, cooking loss, and tenderness. Both pressure level and pressurizing time had an effect on the color, cooking loss, and tenderness. Low-pressure levels (up to 200 MPa) had a smaller impact on color; nevertheless, it improved tenderness. The cooking loss increased with increased levels of pressure; however, by increasing pressure to 100 and 200 MPa immediately followed by pressure release (T1), no significant differences were observed when compared to the results from unpressurized samples. On the other hand, cooking loss was higher in the beef pressurized at all pressure levels for 15 min (T2). The results show that treatments using lower pressures (100 to 200 MPa) can potentially contribute to Zebu meat quality improvement.

show abstract

Section: Introductionmentioning

confidence: 75%

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Neto

Rosenthal

Deliza

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…2a. An increase in L* values is the most often reported modifications occurring in raw meat at above the pressure levels of 200 MPa (Del Olmo et al 2010;Marcos et al 2010). The changes in lightness are due to the myofibrillar proteins denaturation (Goutefongea et al 1995) and also myoglobin denaturation (Carlez et al 1993).…”

Section: Effect Of High Pressure On Color Characteristics Of Raw Chevmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

show abstract

“…The proteins in meat (sarcoplasmic and myofi brillar) change during the high pressure treatment (MARCOS et al, 2010), due to aggregation and denaturation (GALAZKA et al, 2000;IWASAKI et al, 2006). At the same time, the changes in proteins depend on some environmental conditions, which are not fully understood yet (BUCKOW et al, 2013).…”

Section: Effects Of High Pressures On Protein Profi Lementioning

confidence: 99%

Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment

Csehi¹,

Szerdahelyi²,

Pásztor-Huszár³

et al. 2016

Acta Alimentaria

View full text Add to dashboard Cite

In the experiments pork loin and beef sirloin were treated by pressures of 100 to 600 MPa by 100 MPa steps for 5 min. Colour changes of samples and the changes of proteins were investigated. The latter were examined with isoelectric focusing and SDS polyacrylamide gel electrophoresis. We found that myoglobin behaved completely differently in case of the two different species. Myoglobin has mostly lost its native state at 300 MPa pressure in case of pork, but the beef myoglobin could remain native even up to 500 MPa. The treatment at 300 MPa or higher pressure values caused almost complete aggregation and denaturation in case of pork and beef proteins. The results of SDS-PAGE and the colour measurement confi rmed this fi nding.

show abstract

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Cited by 181 publications

References 33 publications

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment

Contact Info

Product

Resources

About