Modifications of protein-related compounds of beef minced meat treated by high pressure

被引：36

作者：

Guyon, Claire ^{[1
]}

Le Vessel, Valentin ^{[1
]}

Meynier, Anne ^{[2
]}

de Lamballerie, Marie ^{[1
]}

机构：

[1] CNRS, UMR 6144, GEPEA, ONIRIS Geraudiere,CS 82225, F-44322 Nantes 03, France

[2] INRA, BIA, UR1268, F-44300 Nantes, France

来源：

MEAT SCIENCE | 2018年 / 142卷

关键词：

Meat; Protein oxidation; Amino acid; High pressure; Protein carbonyl; Thiol; FREE AMINO-ACIDS; OXIDATION; QUALITY; COOKING; STORAGE; THIOLS; MUSCLE;

D O I：

10.1016/j.meatsci.2018.03.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we evaluated the modifications of the protein-related compounds of minced beef treated with high pressure, including refrigeration after treatment. The free amino acid content, protein carbonyls and free thiol groups were assessed. High pressure up to 200 MPa had a significant effect. Above 300 MPa, irreversible structural changes occurred, with an increase in the protein oxidation products and a modification of the amounts of amino acids after 14 days of storage. Protein carbonyls and the free thiols were correlated with the free amino acids. These results showed that protein modifications under pressure result from both conformational and chemical changes, possibly associated with lipid changes under high-pressure treatment.

引用

页码：32 / 37

页数：6

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