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

Autores
Bernasconi, Agustín; Szerman, Natalia; Vaudagna, Sergio Ramon; Speroni, Francisco
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
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.
Fil: Bernasconi, Agustín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Speroni, Francisco. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fuente
Innovative Food Science and Emerging Technologies : 102503 (2020)
Materia
Soy Protein
Soybeans
Beef
Proteínas de la Soia
Soja
Carne de Res
High-pressure Processing
Beef Patties
Procesamiento de Alta Presión
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:20.500.12123/7825
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7825
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parametersBernasconi, AgustínSzerman, NataliaVaudagna, Sergio RamonSperoni, FranciscoSoy ProteinSoybeansBeefProteínas de la SoiaSojaCarne de ResHigh-pressure ProcessingBeef PattiesProcesamiento de Alta PresiónEmpanadas de CarneThe 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.Fil: Bernasconi, Agustín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Speroni, Francisco. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.info:eu-repo/date/embargoEnd/2021-09-062020-09-04T18:11:37Z2020-09-04T18:11:37Z2020-08-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7825https://www.sciencedirect.com/science/article/abs/pii/S14668564203044951466-8564https://doi.org/10.1016/j.ifset.2020.102503Innovative Food Science and Emerging Technologies : 102503 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:00Zoai:localhost:20.500.12123/7825instacron: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 13:45:01.099INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
title High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
spellingShingle High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
Bernasconi, Agustín
Soy Protein
Soybeans
Beef
Proteínas de la Soia
Soja
Carne de Res
High-pressure Processing
Beef Patties
Procesamiento de Alta Presión
Empanadas de Carne
title_short High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
title_full High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
title_fullStr High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
title_full_unstemmed High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
title_sort High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
dc.creator.none.fl_str_mv Bernasconi, Agustín
Szerman, Natalia
Vaudagna, Sergio Ramon
Speroni, Francisco
author Bernasconi, Agustín
author_facet Bernasconi, Agustín
Szerman, Natalia
Vaudagna, Sergio Ramon
Speroni, Francisco
author_role author
author2 Szerman, Natalia
Vaudagna, Sergio Ramon
Speroni, Francisco
author2_role author
author
author
dc.subject.none.fl_str_mv Soy Protein
Soybeans
Beef
Proteínas de la Soia
Soja
Carne de Res
High-pressure Processing
Beef Patties
Procesamiento de Alta Presión
Empanadas de Carne
topic Soy Protein
Soybeans
Beef
Proteínas de la Soia
Soja
Carne de Res
High-pressure Processing
Beef Patties
Procesamiento de Alta Presión
Empanadas de Carne
dc.description.none.fl_txt_mv 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.
Fil: Bernasconi, Agustín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Speroni, Francisco. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-04T18:11:37Z
2020-09-04T18:11:37Z
2020-08-27
info:eu-repo/date/embargoEnd/2021-09-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7825
https://www.sciencedirect.com/science/article/abs/pii/S1466856420304495
1466-8564
https://doi.org/10.1016/j.ifset.2020.102503
url http://hdl.handle.net/20.500.12123/7825
https://www.sciencedirect.com/science/article/abs/pii/S1466856420304495
https://doi.org/10.1016/j.ifset.2020.102503
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 and Emerging Technologies : 102503 (2020)
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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