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High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters

Abstract
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibrillar and soybean proteins were analyzed in mixtures of isolated proteins. HHP decreased expressible moisture and increased cooking loss, hardness and Kramer shear force of patties (p<0.05), while addition of [ver mas...]
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibrillar and soybean proteins were analyzed in mixtures of isolated proteins. HHP decreased expressible moisture and increased cooking loss, hardness and Kramer shear force of patties (p<0.05), while addition of SPI had the opposite effect on those variables. Although HHP and SPI separately decreased redness (a*) in raw patties, their combination led to a* values similar to those of control ones, which represents an interesting advantage. HHP induced protein-protein interactions at the expense of water-protein ones. Simultaneous denaturation of meat and soybean proteins induced specific aggregation between sarcoplasmic proteins and α’ and α polypeptides (β-conglycinin), and between myofibrillar proteins and AB (glycinin) and β polypeptide (β-conglycinin), which led to a three-dimensional mixed matrix. [Cerrar]
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Author
Bernasconi, Agustín;   Szerman, Natalia;   Vaudagna, Sergio Ramon;   Speroni, Francisco;  
Fuente
Innovative Food Science and Emerging Technologies : 102503 (2020)
Date
2020-08-27
ISSN
1466-8564
URI
http://hdl.handle.net/20.500.12123/7825
https://www.sciencedirect.com/science/article/abs/pii/S1466856420304495
DOI
https://doi.org/10.1016/j.ifset.2020.102503
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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