期刊
MEAT SCIENCE
卷 176, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2021.108439
关键词
Emulsion-type sausages; Reduced-fat; Reduced-salt; High pressure processing; Myofibrillar proteins; Protein structures
资金
- Natural Science Foundation of Zhejiang Province [LQ20C200011, Y16C200024]
- Development Program of Basic Research of Zhejiang Province [LGN18C200024]
- Provincial Key Research and Development Program of Zhejiang [2017C02021-4]
- National Natural Science Foundation of China [31871826]
The study found that processing at 200 MPa resulted in the minimum total expressible fluid of RFRS batter and increased protein unfolding while inhibiting aggregation. Additionally, RFRS batter treated at 200 MPa showed improved emulsion stability, benefiting both the meat industry and consumers from a health perspective.
This study investigated the effect of high-pressure processing (HPP) at 100 to 400 MPa for 2 min on the stability of reduced-fat reduced-salt (RFRS) meat batter. Total expressible fluid (TEF) of RFRS batter reached its minimum value at 200 MPa. The results of Raman spectra revealed that alpha-helix reached its random coils increased as the pressure level was increased, and pressure up to 200 MPa remarkably increased protein unfolding but 400 MPa increased aggregation. Finally, Raman spectra and magnetic resonance imaging (MRI) revealed that 200 MPa significantly increased tryptophan, tyrosine doublet, CH3 and/or CH stretching and proton intensities related to water and fats; but decreased beta structures, S-S stretching (475) and (g-g-t or t-g-t, 540), as compared with the control. RFRS batter treated at 200 MPa is beneficial for the meat industry from the technological point of view and for consumers from the health point of view, as the improved emulsion stability contributed by the modified secondary and tertiary structures.
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