Modifications of protein-related compounds of beef minced meat treated by high pressure.
Meat Sci
; 142: 32-37, 2018 Aug.
Article
en En
| MEDLINE
| ID: mdl-29649737
ABSTRACT
In this study, we evaluated the modifications of the protein-related compounds of minced beef treated with high pressure, including refrigeration after treatment. The free amino acid content, protein carbonyls and free thiol groups were assessed. High pressure up to 200â¯MPa had a significant effect. Above 300â¯MPa, irreversible structural changes occurred, with an increase in the protein oxidation products and a modification of the amounts of amino acids after 14â¯days of storage. Protein carbonyls and the free thiols were correlated with the free amino acids. These results showed that protein modifications under pressure result from both conformational and chemical changes, possibly associated with lipid changes under high-pressure treatment.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Presión
/
Proteínas
/
Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2018
Tipo del documento:
Article
País de afiliación:
Francia