Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties

Autores
Latorre, Maria Emilia; Velazquez, Diego Ezequiel
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
There is still interest in understanding how the collagen characteristics of the intramuscular connective tissue (IMCT)-perimysium contributes to the tenderness and tenacity in different meat cuts after the cooking process. In the present work, the analysis of the changes in IMCT after thermal treatments is proposed. The study of the thermal treatment (1 h) at different temperatures (25−65 °C) was designed to focus on the chemical, mechanical and thermal properties of the collagen present in isolated IMCT-perimysium. Collagen degradation degree (Deg), the solubility of collagen and proteoglycan components, thermal properties and mechanical stress were studied on treated-IMCT-perimysium. The results showed that collagen Deg increased significantly at 65 °C. The soluble proteoglycan fraction did not show changes among treatments. Thermal properties presented notorious and significant changes at 65 °C. Enthalpies of denaturation (ΔH) increased and denaturation peak temperatures (Tp) decreased in relation with lower thermal-treatments. Finally, there were not significant differences in mechanical properties and load-stress among treatments. Deg at 65 °C might indicate chemical changes in total collagen; labile populations were solubilized while the stable population remained in IMCT-perimysium. The effects of thermal treatment at higher temperatures and the presence of meat enzyme should be investigated in the future.
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Velazquez, Diego Ezequiel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Materia
COLLAGEN
DSC
INTRAMUSCULAR CONNECTIVE TISSUE
MEAT
TENSILE-TEST
THERMAL-TREATMENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/141098
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/141098
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical propertiesLatorre, Maria EmiliaVelazquez, Diego EzequielCOLLAGENDSCINTRAMUSCULAR CONNECTIVE TISSUEMEATTENSILE-TESTTHERMAL-TREATMENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2There is still interest in understanding how the collagen characteristics of the intramuscular connective tissue (IMCT)-perimysium contributes to the tenderness and tenacity in different meat cuts after the cooking process. In the present work, the analysis of the changes in IMCT after thermal treatments is proposed. The study of the thermal treatment (1 h) at different temperatures (25−65 °C) was designed to focus on the chemical, mechanical and thermal properties of the collagen present in isolated IMCT-perimysium. Collagen degradation degree (Deg), the solubility of collagen and proteoglycan components, thermal properties and mechanical stress were studied on treated-IMCT-perimysium. The results showed that collagen Deg increased significantly at 65 °C. The soluble proteoglycan fraction did not show changes among treatments. Thermal properties presented notorious and significant changes at 65 °C. Enthalpies of denaturation (ΔH) increased and denaturation peak temperatures (Tp) decreased in relation with lower thermal-treatments. Finally, there were not significant differences in mechanical properties and load-stress among treatments. Deg at 65 °C might indicate chemical changes in total collagen; labile populations were solubilized while the stable population remained in IMCT-perimysium. The effects of thermal treatment at higher temperatures and the presence of meat enzyme should be investigated in the future.Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Velazquez, Diego Ezequiel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaElsevier2021-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/141098Latorre, Maria Emilia; Velazquez, Diego Ezequiel; Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties; Elsevier; Food Structure; 27; 1-2021; 1-222213-3291CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S2213329120300290?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2020.100165info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:36Zoai:ri.conicet.gov.ar:11336/141098instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:36.496CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
title Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
spellingShingle Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
Latorre, Maria Emilia
COLLAGEN
DSC
INTRAMUSCULAR CONNECTIVE TISSUE
MEAT
TENSILE-TEST
THERMAL-TREATMENT
title_short Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
title_full Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
title_fullStr Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
title_full_unstemmed Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
title_sort Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties
dc.creator.none.fl_str_mv Latorre, Maria Emilia
Velazquez, Diego Ezequiel
author Latorre, Maria Emilia
author_facet Latorre, Maria Emilia
Velazquez, Diego Ezequiel
author_role author
author2 Velazquez, Diego Ezequiel
author2_role author
dc.subject.none.fl_str_mv COLLAGEN
DSC
INTRAMUSCULAR CONNECTIVE TISSUE
MEAT
TENSILE-TEST
THERMAL-TREATMENT
topic COLLAGEN
DSC
INTRAMUSCULAR CONNECTIVE TISSUE
MEAT
TENSILE-TEST
THERMAL-TREATMENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv There is still interest in understanding how the collagen characteristics of the intramuscular connective tissue (IMCT)-perimysium contributes to the tenderness and tenacity in different meat cuts after the cooking process. In the present work, the analysis of the changes in IMCT after thermal treatments is proposed. The study of the thermal treatment (1 h) at different temperatures (25−65 °C) was designed to focus on the chemical, mechanical and thermal properties of the collagen present in isolated IMCT-perimysium. Collagen degradation degree (Deg), the solubility of collagen and proteoglycan components, thermal properties and mechanical stress were studied on treated-IMCT-perimysium. The results showed that collagen Deg increased significantly at 65 °C. The soluble proteoglycan fraction did not show changes among treatments. Thermal properties presented notorious and significant changes at 65 °C. Enthalpies of denaturation (ΔH) increased and denaturation peak temperatures (Tp) decreased in relation with lower thermal-treatments. Finally, there were not significant differences in mechanical properties and load-stress among treatments. Deg at 65 °C might indicate chemical changes in total collagen; labile populations were solubilized while the stable population remained in IMCT-perimysium. The effects of thermal treatment at higher temperatures and the presence of meat enzyme should be investigated in the future.
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Velazquez, Diego Ezequiel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
description There is still interest in understanding how the collagen characteristics of the intramuscular connective tissue (IMCT)-perimysium contributes to the tenderness and tenacity in different meat cuts after the cooking process. In the present work, the analysis of the changes in IMCT after thermal treatments is proposed. The study of the thermal treatment (1 h) at different temperatures (25−65 °C) was designed to focus on the chemical, mechanical and thermal properties of the collagen present in isolated IMCT-perimysium. Collagen degradation degree (Deg), the solubility of collagen and proteoglycan components, thermal properties and mechanical stress were studied on treated-IMCT-perimysium. The results showed that collagen Deg increased significantly at 65 °C. The soluble proteoglycan fraction did not show changes among treatments. Thermal properties presented notorious and significant changes at 65 °C. Enthalpies of denaturation (ΔH) increased and denaturation peak temperatures (Tp) decreased in relation with lower thermal-treatments. Finally, there were not significant differences in mechanical properties and load-stress among treatments. Deg at 65 °C might indicate chemical changes in total collagen; labile populations were solubilized while the stable population remained in IMCT-perimysium. The effects of thermal treatment at higher temperatures and the presence of meat enzyme should be investigated in the future.
publishDate 2021
dc.date.none.fl_str_mv 2021-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/141098
Latorre, Maria Emilia; Velazquez, Diego Ezequiel; Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties; Elsevier; Food Structure; 27; 1-2021; 1-22
2213-3291
CONICET Digital
CONICET
url http://hdl.handle.net/11336/141098
identifier_str_mv Latorre, Maria Emilia; Velazquez, Diego Ezequiel; Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue: Analysis of the chemical, thermal and mechanical properties; Elsevier; Food Structure; 27; 1-2021; 1-22
2213-3291
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S2213329120300290?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2020.100165
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613612727959552
score 13.070432

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