Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives

Barrios-Peralta, Patricia; Pérez‐Won, Mario; Tabilo‐Munizaga, Gipsy; Briones-Labarca, Vilbett

doi:10.1016/j.lwt.2012.04.025

Cited by 25 publications

(9 citation statements)

References 22 publications

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“…The proximal analysis data were comparable with the results reported by Barrios‐Peralta et al . () in fresh red abalone ( H. rufescens ) as well as other abalone species such as H. discus (Gao et al . ), H. midae (Britz and Hecht ) and H. rubra and H. laevigata (Grubert et al .…”

Section: Resultsmentioning

confidence: 99%

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Lemus‐Mondaca

Noma

Igura

et al. 2014

Journal of Food Processing and Preservation

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Osmotic dehydration of abalone slices was carried out in order to look into the influence of osmotic concentration (15, 20 and 25% NaCl w/v) and solution temperature (25, 45 and 65C) on mass transfer kinetics and diffusion coefficients. Moisture and solid diffusivities values were 2.70-10.76 × 10 −10 and 1.31-2.41 × 10 −10 m 2 /s, respectively. Activation energy values from 23.56 to 80.24 kJ/mol for both diffusivities were estimated. Moisture and solid diffusion coefficients were influenced by both factors. A multiple linear regression test was performed on the combined effect of osmotic concentration and solution temperature during osmotic treatment. Modeling of mass transfer kinetics for moisture loss and solid gain were performed according to three mathematical models: Penetration, Magee and Azuara. Thus, based upon statistical tests (R 2 , sum squared error, root mean square error and χ 2 ), the Azuara model was the most suitable to describe the mass transfer phenomena during osmotic process of abalone slices. PRACTICAL APPLICATIONSThe abalone has a great demand in international markets, even when it is pretty expensive, thus the need to increase its shelf life is relevant from an economic point of view as well as quality product. Therefore, osmotic dehydration is an excellent alternative, as the abalone is cooked and simultaneously preserved under a salt solution. Furthermore, this osmotic treatment could also act further on as a pretreatment for any other drying method either by convective, freeze-drying, microwave, etc. That is why, this work proposes to research the effects of osmotic concentration and solution temperature on the kinetics of mass transfer during osmotic dehydration of abalone slices samples by different mathematical models. Thereby, osmotic treatment modeling of abalone slices, under conditions stated earlier, could be very helpful in predicting moisture/salt final content and process times as well as anticipating and dealing any problem during processing.

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Section: Resultsmentioning

confidence: 99%

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Lemus‐Mondaca

Noma

Igura

et al. 2014

Journal of Food Processing and Preservation

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“…Recently, there have been growing demands for healthier meat products with reduced fat and sodium contents, but the functional properties of the reduced-fat and reduced-salt meat products were affected negatively (Barrios-Peralta, Perez-Won, Tabilo-Munizaga, & Briones-Labarca, 2012). Normally, reducing fat in meat products can be achieved by using leaner meat parts, increasing the amount of water and/or other substances, such as fat replacers being either protein-or carbohydrate-based, whereas reducing salt of NaCl can be achieved by using other kinds of additives as taste enhancers, protein binders and preservatives (Tomaschunas, Zorb, Fischer, Kohn, Hinrichs, & Busch-Stockfisch, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Yang

Han

Wang

et al. 2015

Innovative Food Science & Emerging Technologies

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“…The solubilization of myofibrillar proteins increased with increasing temperature, especially from 40 °C to 60 °C, and a regular trend of protein solubilization was found when isolated myofibrils were subjected to high pressure at different temperatures, an increase was observed with increasing pressure up to about 400 MPa, solubility then decreasing to 600 MPa [95]. Barriosperalta et al (2012) [96] found that myofibrillar proteins from abalone and starch interaction increases the emulsifying capacity at pressures over 350 MPa applied for 3~5 min, myofibrillar proteins and egg white interactions at pressures higher than 450 MPa for 5~10 min formed coagulation, decreasing the emulsifying capacity. The reason is that myosin of pressure-induced surimi gelation denaturation and concomitant disulfide bond formation at 300 MPa, 5 °C for 30 min.…”

Section: Effect Of High Pressure On the Water Holding Capacity Of Myomentioning

confidence: 94%

Effect of high pressure processing on meat and meat products. A review

Sukmanov¹,

Ma²,

Li³

2019

Ukr. food j.

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High pressure processing of meat is considered the best non-thermal processing technology to prolong the shelf life and safety of meat, semifinished meat and ready-to-eat meat products preserving sensory and nutritional properties. Material and methods. The object of the paper is properties of meat, minced meat products, gel and protein conformation of myofibrillar proteins treated with high pressure. The research method is the analysis and synthesis of the latest study of the world's leading scientific journals. Result and discussion. During high pressure processing, pressure level is 100-1000 MPa and temperature range is-20 °C to 90 °C. The relevance and perspectiveness of the research of the use of high pressure technology in the meat industry have been proved on the basis of the analysis of the principle of high pressure processing of meat and meat products, the i MPact of high pressure on: muscle features (pH, colour, texture, tenderness and water-holding capacity); minced meat products (water-and fat-holding capacity, texture); quality features of gel and protein conformation of myofibrillar proteins (water-and fat-holding capacity of myofibrillar proteins, covalent and noncovalent bonds, protein conformation of myofibrillar proteins). High pressure processing improves features of muscle, minced meat products and myofibrillar proteins. The application of moderate pressure treatment to prerigor meat maintains the colour and tenderness. High pressure treatment can increase water-and fat holding capacity and texture of minced meat. High pressure also affects on covalent and noncovalent bonds and protein conformation of myofibrillar proteins, develops water-holding capacity, improves texture of myofibrilla proteins. Conclusion. The use of high pressure processing technology in the meat industry is important and promising. However, the effect of factors on muscle properties, minced meat and myofibrillar proteins when using high pressure is very complex and it should be studied further.

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Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives

Cited by 25 publications

References 22 publications

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Effect of high pressure processing on meat and meat products. A review

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