High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized proteins were denatured, whereas STPP-solubilized proteins remained in na...
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| Format: | Artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S1466856414000678 http://hdl.handle.net/20.500.12123/2384 https://doi.org/10.1016/j.ifset.2014.03.011 |
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| author | Speroni, Francisco Szerman, Natalia Vaudagna, Sergio Ramon |
| author_browse | Speroni, Francisco Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Speroni, Francisco Szerman, Natalia Vaudagna, Sergio Ramon |
| author_sort | Speroni, Francisco |
| collection | INTA Digital |
| description | Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized proteins were denatured, whereas STPP-solubilized proteins remained in native state. At 200 MPa, myosin head was more sensitive to high hydrostatic pressure (HHP) than actin. 1% NaCl favored HHP-induced denaturation of myosin head and actin, whereas 0.25% STPP protected against that effect. At 300 MPa, STPP favored HHP-induced denaturation of myosin head, actin and other proteins. The effect of STPP at 200 MPa may depend on the presence of specific binding sites for STPP anion, which would be destroyed at 300 MPa. Insoluble aggregates were formed at 300 MPa in samples without salts. Salts minimized protein aggregation was observed at 300 MPa. Noticeable differences in thermal and aggregative behavior occurred whether HHP level was 200 or 300 MPa. Industrial relevance: Currently, the reduction of sodium content in the manufacture of meat products is a hot topic and it is expected that this issue will become more relevant in the next years, as response to consumers' demands. Soluble high hydrostatic pressure-denatured beef proteins may provide interesting texture and technological properties to meat products with reduced salt content. |
| format | Artículo |
| id | INTA2384 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA23842018-06-28T17:51:54Z High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins Speroni, Francisco Szerman, Natalia Vaudagna, Sergio Ramon Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Sodio Cloruro Sódico Proteínas Food Processing High Pressure Technology Hydrostatic Pressure Sodium Sodium Chloride Proteins Empanadas de Carne Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized proteins were denatured, whereas STPP-solubilized proteins remained in native state. At 200 MPa, myosin head was more sensitive to high hydrostatic pressure (HHP) than actin. 1% NaCl favored HHP-induced denaturation of myosin head and actin, whereas 0.25% STPP protected against that effect. At 300 MPa, STPP favored HHP-induced denaturation of myosin head, actin and other proteins. The effect of STPP at 200 MPa may depend on the presence of specific binding sites for STPP anion, which would be destroyed at 300 MPa. Insoluble aggregates were formed at 300 MPa in samples without salts. Salts minimized protein aggregation was observed at 300 MPa. Noticeable differences in thermal and aggregative behavior occurred whether HHP level was 200 or 300 MPa. Industrial relevance: Currently, the reduction of sodium content in the manufacture of meat products is a hot topic and it is expected that this issue will become more relevant in the next years, as response to consumers' demands. Soluble high hydrostatic pressure-denatured beef proteins may provide interesting texture and technological properties to meat products with reduced salt content. Instituto de Tecnología de Alimentos Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. 2018-05-14T13:20:57Z 2018-05-14T13:20:57Z 2014-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S1466856414000678 http://hdl.handle.net/20.500.12123/2384 1466-8564 https://doi.org/10.1016/j.ifset.2014.03.011 eng info:eu-repo/semantics/restrictedAccess application/pdf Innovative food science & emerging technologies 23 : 10-17. (June 2014) |
| spellingShingle | Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Sodio Cloruro Sódico Proteínas Food Processing High Pressure Technology Hydrostatic Pressure Sodium Sodium Chloride Proteins Empanadas de Carne Speroni, Francisco Szerman, Natalia Vaudagna, Sergio Ramon High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title | High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title_full | High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title_fullStr | High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title_full_unstemmed | High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title_short | High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| title_sort | high hydrostatic pressure processing of beef patties effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins |
| topic | Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Sodio Cloruro Sódico Proteínas Food Processing High Pressure Technology Hydrostatic Pressure Sodium Sodium Chloride Proteins Empanadas de Carne |
| url | https://www.sciencedirect.com/science/article/pii/S1466856414000678 http://hdl.handle.net/20.500.12123/2384 https://doi.org/10.1016/j.ifset.2014.03.011 |
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