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Abstract
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 [ver mas...]
dc.contributor.authorSperoni, Francisco
dc.contributor.authorSzerman, Natalia
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2018-05-14T13:20:57Z
dc.date.available2018-05-14T13:20:57Z
dc.date.issued2014-06
dc.identifier.issn1466-8564
dc.identifier.otherhttps://doi.org/10.1016/j.ifset.2014.03.011
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1466856414000678
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2384
dc.description.abstractBeef 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceInnovative food science & emerging technologies 23 : 10-17. (June 2014)eng
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectHydrostatic Pressureeng
dc.subjectSodioes_AR
dc.subjectSodiumeng
dc.subjectCloruro Sódicoes_AR
dc.subjectSodium Chlorideeng
dc.subjectProteínases_AR
dc.subjectProteinseng
dc.subject.otherEmpanadas de Carnees_AR
dc.titleHigh hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteinseng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.subtypecientifico


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