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dc.contributor.author
Speroni Aguirre, Francisco José
dc.contributor.author
Szerman, Natalia
dc.contributor.author
Vaudagna, Sergio Ramon
dc.date.available
2018-01-15T19:00:06Z
dc.date.issued
2014-06
dc.identifier.citation
Speroni Aguirre, Francisco José; Vaudagna, Sergio Ramon; Szerman, Natalia; High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins; Elsevier; Innovative Food Science & Emerging Technologies; 23; 6-2014; 10-17
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/33307
dc.description.abstract
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl solubilized proteins which resulted denatured, whereas STPP solubilized proteins which remained in a native state. At 200 MPa, myosin head was more sensitive to high hydrostatic pressure (HHP) than actin. 1% NaCl favored HHP-induced denaturation of myosin head and actin, whereas 0.25% STPP protected against that effect. At 300 MPa, STPP favored HHP-induced denaturation of myosin head, actin and other proteins. The effect of STPP at 200 MPa may depend on the presence of specific binding sites for STPP anion. These sites would be destroyed due to unfolding at 300 MPa, because of the higher pressure level. No formation of insoluble aggregates occurred at 200 MPa, whereas insoluble aggregates were formed at 300 MPa in samples without salts. Salts minimized protein aggregation observed at 300 MPa. Noticeable differences in thermal and aggregative behavior occurred whether HHP level was 200 or 300 MPa.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
High Hydrostatic Pressure
dc.subject
Beef
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Thermal Behavior
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Low Sodium Content
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Sodium Tripolyphosphate
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-01-12T16:21:23Z
dc.journal.volume
23
dc.journal.pagination
10-17
dc.journal.pais
Países Bajos
dc.journal.ciudad
Ámsterdam
dc.description.fil
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
dc.description.fil
Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
dc.description.fil
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
dc.journal.title
Innovative Food Science & Emerging Technologies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1466856414000678
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ifset.2014.03.011
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