Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein

Elgasim, E. A.; Kennick, W. H.; Anglemier, A. F.; Elkhalifa, Elamin A.; Koohmaraie, M.

doi:10.1111/j.1365-2621.1982.tb12731.x

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…Such findings suggest that lysosomal enzymes leaked out of lysosomes by hydrostatic pressure at 202.7 MPa or higher. Elgasim et al 16 ) reported that fJ-glucuronidase migrated from sedimentable to unsedimentable fractions when bovine longissimus muscle was pressurized at 103.5 MPa.…”

Section: Discussionmentioning

confidence: 99%

“…Dissociation of micro tubules , cilium basal body, and microfilaments/,7) disappearance of ribosomes and Golgi complexes,2) disruption of sarcoplasmic reticulum,8) and swelling of mitochondria 9 ) have been observed. No study, however, has been done to examine the effects of high pressure on lysosomes, which contain a large amount of hydrolytic enzymes including cathepsins and acid phosphatase and are important in intracellular metabolism.…”

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confidence: 99%

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Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It

Ohmori

Shigehisa

Taji

et al. 1992

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It

Ohmori

Shigehisa

Taji

et al. 1992

Bioscience, Biotechnology, and Biochemistry

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“…The effect of prerigor pressure treatment on the EC of meat proteins in sausage batters was reported [84]. Before the onset of rigor mortis, the EC of muscle homogenate from the control samples was higher than the pressure treated samples.…”

Section: The Effect Ofpostmortem Changesmentioning

confidence: 99%

Emulsifying Properties of Proteins

Zayas

1997

Functionality of Proteins in Food

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Emulsification is the most important process in the manufacturing of many formulated foods. Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 f..lm. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (OfW) or water in oil (W/0) type. The difference between OfW and W/0 emulsions is that an OfW emulsion commonly exhibits a creamy texture, while a W/0 system has greasy textural properties.Protein emulsifying activity is the ability of the protein to participate in emulsion formation and to stabilize the newly created emulsion. The emulsifying capacity is the ability of the protein solution or suspension to emulsify oil. Emulsifying properties are useful functional characteristics which play an important role in the development of new sources of plant protein products for uses as foods. Proteins are the components that dominate in most food emulsions. A significant number of foods are emulsions, dispersions, and foams, and in these systems, proteins, in combination with lipids and carbohydrates, are important stabilizers. The review of Halling [1] on the use of food proteins as stabilizers of emulsions and foams, provides extensive references to earlier reviews and reports. Walstra [2] presented the physical and colloidal aspects of emulsification and whipping for milk and milk products.Required functional properties of proteins are affected by product utilization, for example in dairy foods, emulsifying properties are important, and milk substitutes should possess proper emulsifying capacity (EC), color, mouthfeel, flavor and solubility characteristics. In comminuted and other meats, limiting functional properties are: water holding capacity, emulsifying capacity, and emulsion stability (ES), fat binding and resistance of the functional properties to heat treatment. Comparative studies of the emulsifying properties of different proteins are difficult until all factors influencing protein emulsifying properties and methods of testing are standardized.The characteristics used to describe emulsifying properties of proteins are EC, ES, and emulsifying activity (EA). They are used to describe the emulsifying properties of proteins in food emulsion systems. EC is presented as the amount of J. F. Zayas, Functionality of Proteins in Food © Springer-Verlag Berlin Heidelberg 1997 1. Diffusion of proteins to the interface, 2. Protein adsorption at the interface, 3. Changes of protein conformation resulted from unfolding and reorientation of protein molecules. 140The first step in surface film formation is protein diffusion to the interface.During emulsification the soluble protein diffuses and concentrates at the interface. The diffusion is influenced by protein concentration, molecular size, temperature, pH, ionic strength, and solubility. Soy proteins diffuse slowly to the interface when compared to other food proteins (whey proteins and caseinates). The difference in diffusion rate is probably related to the large size of soy protein particles...

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“…The results of a number of studies indicate that pressure can be used to alter the properties of muscle proteins (Cheftel and Culioli 1997; Colmenero 2002) including increased solubility, aggregation and gelation (MacFarlane 1974; MacFarlane and McKenzie 1976; Elgasim et al. 1982; MacFarlane et al.…”

Section: Introductionmentioning

confidence: 99%

Pressure Binding of Restructured Beef Steaks and Cubes

Farouk

Zhang

2005

Journal of Muscle Foods

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The effect of pressure (1380, 4137 and 6895 kPa) and meat homogenate (0, 2.5, 5 and 10%) on raw and cooked attributes of restructured beef steaks and frozen free-flow cubes was determined. There was no interaction between pressure and homogenate on the attributes measured. The pressure and homogenate did not affect the color of the raw restructured steaks or the yield or extensibility of the cooked steaks. The bind strength of restructured steaks increased with increasing pressure ( P < 0.08) and homogenate content ( P < 0.001). The compressive strength and breakability of cooked restructured cubes increased with increased pressure ( P < 0.07). The breakability decreased with the increase in the amount of homogenate used during restructuring ( P < 0.001). It is concluded that the restructuring of beef may be achieved using pressure alone without binders, and that the use of meat homogenate tended to increase bind strength in restructured beef using pressure.

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Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein

Cited by 7 publications

References 19 publications

Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It

Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It

Emulsifying Properties of Proteins

Pressure Binding of Restructured Beef Steaks and Cubes

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