Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

被引：122

作者：

Herrero, A. M. ^{[1
]}

Carmona, P. ^{[2
]}

Cofrades, S. ^{[3
]}

Jimenez-Colmenero, F. ^{[3
]}

机构：

[1] Univ Complutense, Fac Vet, Dept Nutr Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain

[2] CSIC, Inst Estructura Mat, E-28040 Madrid, Spain

[3] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2008年 / 41卷 / 07期

关键词：

meat batter; soy protein; thermal treatment; Raman spectroscopy; texture;

D O I：

10.1016/j.foodres.2008.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This article reports an assessment of the potential of Raman spectroscopy for determination of structural changes in meat batter with and without soy protein isolate (SPI) upon heating. It also reports proximate composition, water binding and texture analyses. Various meat batters were made up for this purpose: a control meat batter and meat batters with 3% and 6% SPI with and without thermal treatment (70 degrees C/30 min). Results showed an increase (P < 0.05) in penetration force, hardness and chewiness upon heating. In heated samples, increases (P < 0.05) in hardness and chewiness were observed as a result of SPI addition. just in heated meat batter with added SPI, Raman spectroscopy analysis revealed decrease (P < 0.05) in alpha-helix accompanied by an increase (P < 0.05) in beta-sheet structures after heating. Significant correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of the meat batters. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：765 / 772

页数：8

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