FTIR spectroscopy studies of high pressure-induced changes in pork macromolecular structure

Sazonova, Sanita; Grūbe, Māra; Shvirksts, Karlis; Galoburda, Ruta; Grāmatiņa, Ilze

doi:10.1016/j.molstruc.2019.03.038

Cited by 44 publications

(18 citation statements)

References 45 publications

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“…Lightness ( L *) increased with treatment pressure and time, resulting in significantly ( p < 0.05) higher values in HPP500/2 samples as compared with the claws treated at 300 MPa, also after pasteurization. Most likely, the HPP-induced protein coagulation changed the ratio between absorbed and reflected light at the meat surface, leading to a whiter color appearance [ 70 , 71 ], as also shown in American lobster ( Homarus americanus ) tails pressurized at 350 MPa for 5–10 min [ 72 ]. Notably, after pasteurization, the lightness of samples pressurized at 300 MPa was not significantly ( p ≥ 0.05) different from cooked and cooked+P meat.…”

Section: Resultsmentioning

confidence: 99%

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log10 CFU g−1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.

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Section: Resultsmentioning

confidence: 99%

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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“…High pressure processing induced texture modifications have been used to affect myofibrillar proteins and their gel-forming properties, raising the possibility of the development of processed comminuted meat products. Over 200 MPa treatment, the protein extractability was decreased significantly in meat batters, and caused protein denaturation and/or aggregation, which limited their functionalities [23,24]. Although the soy protein isolate have has a good water and fat holding capacity, excellent gelling and structuring behaviour, some paper have reported that excessive added the soy protein isolate could lower the texture of meat batters [21].…”

Section: Discussionmentioning

confidence: 99%

Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters

Sukmanov¹,

HanJun²,

Li³

2019

Ukr. food j.

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Introduction. The used of high pressure and soy protein isolate combinations to emulsion meat products could improve the quality, water holding capacity, texture and increase product yield. Materials and methods. Raw pork batters were prepared as follows: 400g pork meat, 80g pork back-fat, 70g ice water,10g NaCl; sample C2 had 10g soy protein isolate (2%); sample C3-20g soy protein isolate (4%). The vacuum packed batters were put into a high pressure vessel and were done with 200 MPa for 10 min at 10±2° C. The texture profile analysis of cooked pork batters were carried out using a texture analyzer. Low field NMR relaxation measurements were carried out according in the NMR probe of a Niumag Pulsed NMR analyzer. Results and discussion. Compared with the C1, all the cooking yield of pork batters with various amount of soy protein isolate were increased significantly. The emulsifying activity of 11S globulins was much significantly improved at 200 MPa, that enhanced the water holding capacity of soy protein isolate. High pressure processing induced texture modifications have been used to affect myofibrillar proteins and their gel-forming properties, raising the possibility of the development of processed comminuted meat products. Over 200 MPa treatment, the protein extractability was decreased significantly in meat batters, and caused protein denaturation and/or aggregation, which limited their functionalities. The effects of relaxation time and peak ration of cooked pork batters by high pressure processing with different soy protein isolate were determined. There was three characteristic peaks in the cooked pork batters, which was named as T2b, T21 and T22, respectively. T2b is assigned to water tightly associated to protein and macro-molecular constituents, the relaxation population centered at approximately 0-10 ms in the cooked pork batters. The relaxation population of T21 is centered at approximately 10-100 ms, which is a major component and considered to intra-myofibrillar water and water within the protein structure. Conclusion. The result of low field NMR exhibited that the batters with soy protein isolate had less water out the cooked pork batter and free water. Overall, the 2% soy protein isolate addition could improve the water holding capacity and texture of pork batters treated by high pressure.

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“…Moreover, the presence of peaks around 900 -1200 cm -1 is commonly related to the stretching of hydroxyl groups of carbohydrate moieties; therefore, some soluble carbohydrates may be present in the LPC. [44][45][46][47]…”

Section: Thermal Stability and Secondary Protein Structure (Dsc And Fmentioning

confidence: 99%

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Rodrigues

Metri-Ojeda

Díaz³

et al. 2021

J. Mex. Chem. Soc.

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Abstract. Chaya (Cnidoscolus chayamansa) is an edible leafy vegetable consumed in the southeast region of México and Central America; it is mainly appreciated for its protein content and bioactive compounds, such as polyphenols. In this work, chaya leaves were nutritionally characterized and used for the production of protein concentrates. The nutritional quality (amino acids, protein efficiency, and bioavailability) and structure by SDS-PAGE, Fourier Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC) of protein were analyzed. Additionally, the amount of some polyphenolic compounds were identified by LC-MS/MS. Electrophoretic bands from RuBisCO protein subunits at 10 kDa and 50 kDa were observed. FTIR identified the typical protein footprint of secondary structure and DSC measurements showed a denaturation temperature ~57 °C. Protein concentrates with a purity of 63.52 ± 0.69 % showed higher bioavailability than the control diet, and the essential amino acids met the FAO requirements without limiting amino acids. From the total polyphenol content, 14.8 % corresponded to anthocyanidins, 61.0 % hydroxycinnamic acids, 6.9 % hydroxybenzoic acids, and 17.2 % flavonols. Chaya leaves are a potential low-cost underutilized alternative source for the production of nutritional compounds for functional food product development for human nutrition. Resumen. La chaya (Cnidoscolus chayamansa), es una hoja comestible que se consume en las regiones del sureste de México y Centroamérica, es apreciada principalmente por su contenido de proteínas y compuestos bioactivos, tales como los polifenoles. En este trabajo, las hojas de chaya fueron caracterizadas nutricionalmente y utilizadas para la producción de concentrados proteicos. Se estudió la calidad nutrimental de la proteína (aminoácidos, eficiencia proteica y biodisponibilidad) y algunas características estructurales mediante técnicas analíticas como SDS-gel electroforesis, espectroscopía de infrarrojo por la transformada de Fourier (FTIR) y calorimetría diferencial de barrido (DSC). Asimismo, se determinó la cantidad total de polifenoles y se identificó el perfil de polifenoles mediante LC-MS/MS. Se observaron las bandas electroforéticas correspondientes a las subunidades de la proteína RuBisCO a 10 kDa y 50 kDa. En el FTIR se identificó el espectro típico de la estructura secundaria de la proteína y DSC mostró una temperatura de desnaturalización ~57 °C. Los concentrados de proteína con pureza ~63.52 ± 0.69 % mostraron mayor biodisponibilidad que el control y la cantidad de aminoácidos esenciales cumplieron con los requerimientos de la FAO sin aminoácidos limitantes. Del total del contenido de polifenoles, 14.8 % correspondieron a las antocianidinas, 61.0 % a ácidos hidroxicinámicos, 6.9 % a ácidos hidroxibenzoicos y 17.2 % a flavonoles. Las hojas de chaya pueden ser una fuente potencial alternativa para la producción de compuestos nutrimentales para el desarrollo de productos alimentarios funcionales para la nutrición humana.

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FTIR spectroscopy studies of high pressure-induced changes in pork macromolecular structure

Cited by 44 publications

References 45 publications

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

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