Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs

Dima, Jimena Bernadette; Barón, Pedro J.; Zaritzky, Noemí Elisabet

doi:10.1016/j.jfoodeng.2012.07.007

Cited by 36 publications

(15 citation statements)

References 38 publications

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“…Heating temperature–time conditions of 50 °C–113 s, 55 °C–73 s, and 60 °C–59 s were recommend by the CFD heat transfer analysis to reach a half‐denatured degree of myosin (myosin 0.5); while, the actin began to denature at 60 °C with a total nondenaturation ratio of 0.645. In the 60–65 °C and 95–100 °C treatments, the muscle proteins were more easily thermally denatured (myosin 0 and action 0) in a short time (< 70 s), which was similar to the results obtained for thermal treatments of Patagonian marine crabs (Dima, Barón, & Zaritzky, ). These results indicated that the increase in cooking temperature resulted in a higher heat transfer rate and reduction in the heat treatment time.…”

Section: Resultssupporting

confidence: 84%

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Sun

et al. 2018

J Food Process Engineering

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The effects of wet heating at 95–100 °C on the degree of myosin and actin denaturation in false abalone (Volutharpa ampullacea perryi) were predicted by a heat transfer model. The contributions of water mobility and tenderness to sensory acceptability were assessed after 5, 10, 15, 30, and 60 min heating treatments. 3D finite element heat transfer analysis and reaction kinetics demonstrated that the muscle proteins were completely denatured in 60–80 s during wet heating. In the low field 1H nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) analyses, the content of immobilized water was reduced with extended cooking time, and the shear force also decreased. Sensory acceptability was reduced with the increase of cooking time. Partial least squares (PLS) analysis indicated a high correlation among immobilized water, color, taste, and sensory acceptability. Our results may help in understanding the mechanisms of quality assessment and control during seafood cooking. Practical applications False abalone (Volutharpa ampullacea perryi) has been widely consumed as it can provide a high quality of nutrition with a relatively inexpensive cost. Wet heating is the most conventional processing procedure, then the effects of heating on the sensory and textual properties of false abalone meat should be carefully controlled. Since most researches are concerning the changes of collagen, the present study provided quantitative characterizations of muscle protein denaturation and water distribution on the quality of false abalone using 3D finite element heat transfer analysis, LF‐NMR, MRI techniques, and PLS analysis. The results would be useful to simulate actin and myosin denaturation as well as the protons distribution under different thermal schedules of food cooking, and they could be applied for the food quality control in the industry.

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Section: Resultssupporting

confidence: 84%

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Sun

et al. 2018

J Food Process Engineering

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“…The percentages of native protein remaining after each heat treatment were obtained from the areas under the thermogram peaks. Denaturation degree was calculated according to the following equation (Dima, et al, 2012):…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Physico-chemical characterization of protein fraction from stabilized wheat germ

Meriles

Steffolani

León

et al. 2019

Food Sci Biotechnol

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Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175°C reached a protein denaturation degree of * 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.

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“…It is a fast-growing (Barón, unpublished data), highly valued species (Dima et al 2012(Dima et al , 2014, and therefore a good candidate for local aquaculture. It is targeted by artisanal fisheries using trawl and seine nets, baited traps and scuba diving (Boschi 1997), and is suitable for processing into a diversity of consumer products (Dima et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Embryonic development of the southern surf crab <em>Ovalipes trimaculatus</em> (Decapoda: Brachyura: Portunoidea)

et al. 2016

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Summary:The embryogenesis of Ovalipes trimaculatus, a member of the highly valued portunid swimming crabs, was studied under nearly constant temperature (13±1°C), salinity (33) and photoperiod (14 h light:10 h dark) conditions. A five-stage scale of embryonic development was defined for the species. Time required to complete development averaged 35.7±2.11 days, showing no significant differences between embryos located in inner, middle and outer portions of the egg mass. The egg chorion was rounded and showed the highest growth in diameter between stages I (morula-blastula-gastrula) and II (primordium of larval structure) and between stages III (appendage formation) and IV (eye formation). Results reported here provide a baseline for optimizing hatchery operations and useful information for management purposes.Keywords: crustacean; crabs, aquaculture; Ovalipes trimaculatus; embryology.Desarrollo embrionario del cangrejo nadador Ovalipes trimaculatus (Decapoda: Brachyura: Portunoidea) Resumen: Se estudió la embriogénesis del cangrejo nadador Ovalipes trimaculatus, miembro de la familia de portúnidos altamente valorados, bajo condiciones constantes de temperatura (13±1°C), salinidad (33) y fotoperíodo (luz 14h:10h oscuridad). Se definió una escala de cinco etapas de desarrollo embrionario para la especie. El tiempo necesario para completar el desarrollo es de 35.7±2.11 días, sin mostrar diferencias significativas entre embriones ubicados en porciones interior, media y exterior de la masa de huevos. Los huevos son esféricos y presentan mayor crecimiento en diámetro entre las etapas I (mórula -blástula -gástrula) y II (primordio de estructuras larvarias) y entre las etapas III (formación de apéndices) y IV (formación de los ojos). Los resultados aquí presentados proporcionan la base para la optimización del cultivo y brindan información útil para el manejo de la especie.Palabras clave: crustáceos; cangrejos; acuicultura; Ovalipes trimaculatus; embriología.Citation/Como citar este artículo: Martelli A., Tapella F., González-Pisani X., Dellatorre F., Barón P.J. 2016. Embryonic development of the southern surf crab Ovalipes trimaculatus (Decapoda: Brachyura: Portunoidea). Sci. Mar. 80(4): 499-509.

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Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs

Cited by 36 publications

References 38 publications

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Physico-chemical characterization of protein fraction from stabilized wheat germ

Embryonic development of the southern surf crab <em>Ovalipes trimaculatus</em> (Decapoda: Brachyura: Portunoidea)

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