2026-04-13T05:40:58Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/45292025-10-23T05:29:33Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Marcos Muntal, Begonya
author
Mullen, Anne Maria
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2014
Marcos, B. ; Mullen, A.M. 2014. High pressure induced changes in beef muscle proteome: correlation with quality parameters. Meat Sciece 97(1):11-20
http://hdl.handle.net/20.500.12327/4529
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.
eng
Attribution-NonCommercial-NoDerivatives 3.0 International info:eu-repo/semantics/openAccess
Altes pressions (Tecnologia)
Aliments -- Qualitat
High pressure induced changes in beef muscle proteome: correlation with quality parameters
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion