High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties...

Autores
Speroni, Francisco; Szerman, Natalia; Vaudagna, Sergio Ramon
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 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.
Instituto de Tecnología de Alimentos
Fil: 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; Argentina
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fuente
Innovative food science & emerging technologies 23 : 10-17. (June 2014)
Materia
Procesamiento de Alimentos
Tecnología Alta Presión
Presión Hidrostática
Sodio
Cloruro Sódico
Proteínas
Food Processing
High Pressure Technology
Hydrostatic Pressure
Sodium
Sodium Chloride
Proteins
Empanadas de Carne
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2384
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oai_identifier_str oai:localhost:20.500.12123/2384
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spelling High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteinsSperoni, FranciscoSzerman, NataliaVaudagna, Sergio RamonProcesamiento de AlimentosTecnología Alta PresiónPresión HidrostáticaSodioCloruro SódicoProteínasFood ProcessingHigh Pressure TechnologyHydrostatic PressureSodiumSodium ChlorideProteinsEmpanadas de CarneBeef 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.Instituto de Tecnología de AlimentosFil: 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; ArgentinaFil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.2018-05-14T13:20:57Z2018-05-14T13:20:57Z2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S1466856414000678http://hdl.handle.net/20.500.12123/23841466-8564https://doi.org/10.1016/j.ifset.2014.03.011Innovative food science & emerging technologies 23 : 10-17. (June 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2384instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:19.003INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
title High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
spellingShingle High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Speroni, Francisco
Procesamiento de Alimentos
Tecnología Alta Presión
Presión Hidrostática
Sodio
Cloruro Sódico
Proteínas
Food Processing
High Pressure Technology
Hydrostatic Pressure
Sodium
Sodium Chloride
Proteins
Empanadas de Carne
title_short High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
title_full High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
title_fullStr High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
title_full_unstemmed High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
title_sort High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
dc.creator.none.fl_str_mv Speroni, Francisco
Szerman, Natalia
Vaudagna, Sergio Ramon
author Speroni, Francisco
author_facet Speroni, Francisco
Szerman, Natalia
Vaudagna, Sergio Ramon
author_role author
author2 Szerman, Natalia
Vaudagna, Sergio Ramon
author2_role author
author
dc.subject.none.fl_str_mv Procesamiento de Alimentos
Tecnología Alta Presión
Presión Hidrostática
Sodio
Cloruro Sódico
Proteínas
Food Processing
High Pressure Technology
Hydrostatic Pressure
Sodium
Sodium Chloride
Proteins
Empanadas de Carne
topic Procesamiento de Alimentos
Tecnología Alta Presión
Presión Hidrostática
Sodio
Cloruro Sódico
Proteínas
Food Processing
High Pressure Technology
Hydrostatic Pressure
Sodium
Sodium Chloride
Proteins
Empanadas de Carne
dc.description.none.fl_txt_mv 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 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.
Instituto de Tecnología de Alimentos
Fil: 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; Argentina
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
description 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 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
2018-05-14T13:20:57Z
2018-05-14T13:20:57Z
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 https://www.sciencedirect.com/science/article/pii/S1466856414000678
http://hdl.handle.net/20.500.12123/2384
1466-8564
https://doi.org/10.1016/j.ifset.2014.03.011
url https://www.sciencedirect.com/science/article/pii/S1466856414000678
http://hdl.handle.net/20.500.12123/2384
https://doi.org/10.1016/j.ifset.2014.03.011
identifier_str_mv 1466-8564
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Innovative food science & emerging technologies 23 : 10-17. (June 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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