Utilizad este identificador para citar o enlazar este documento: http://hdl.handle.net/2072/223874

High pressure induced changes in beef muscle proteome: correlation with quality parameters
Marcos Muntal, Begonya; Mullen, Anne Maria
IRTA. Recerca i Tecnologia Agroalimentàries
The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20 °C were used. High pressure processing (HPP) at pressures above 200 MPa induced strong modifications of protein solubility, meat colour and water holding capacity (WHC). The protein profiles of non-treated and pressure treated meat were observed using two dimensional electrophoresis. Proteins showing significant differences in abundance among treatments were identified by mass spectrometry. Pressure levels above 200 MPa strongly modified bovine LTL proteome with main effects being insolubilisation of sarcoplasmic proteins and solubilisation of myofibrillar proteins. Sarcoplasmic proteins were more susceptible to HPP effects than myofibrillar. Individual protein changes were significantly correlated with protein solubility, L*, b* and WHC, providing further insights into the mechanistic processes underlying HPP influence on quality and providing the basis for the future development of protein markers to assess the quality of processed meats.
2014
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Altes pressions (Tecnologia)
Aliments -- Qualitat
L'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/
26 p.
Artículo
info:eu-repo/semantics/acceptedVersion
Elsevier
         

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