Combination of high pressure and heat on the gelation of chicken myofibrillar proteins. (March 2019)

• Record Type: Journal Article
• Authors: Zheng, Haibo; Han, Minyi; Bai, Yun; Xu, Xinglian; Zhou, Guanghong
• Is Part Of: Innovative food science & emerging technologies. Volume 52(2019)
• Page Start: 122
• Page End: 130
• Publication Date: 2019-03
• Subjects: Sodium chloride (PubChem CID: 5234) -- Urea (PubChem CID: 1176) -- β‑Mercaptoethanol (PubChem CID: 1567); High pressure processing -- Myofibrillar proteins -- Gelation -- Denaturation; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2018.10.014
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The effects of combinations of high pressure and heat on chicken myofibrillar gels were investigated. High pressure was either applied simultaneously with heating (heating under pressure, HUP), before heating (PBH) or no high pressure with heat-only (HT). PBH treatment induced many similar properties in gels as did by HT treatment, except that PBH treatment promoted secondary structure transformation and formed more covalent bonds. HUP treatment resulted in less heat denaturation of the protein, induced fewer hydrophobic interactions and covalent bonds, hindered secondary and tertiary structural transformation, and formed a gel with a more porous microstructure. The gels induced by HUP treatment had softer texture and higher water holding capacity than gels induced by PBH or HT treatments. These findings suggest that high pressure with HUP treatment changes gel properties by resisting the heat-induced denaturation and gelation of myofibrillar proteins, while high pressure with PBH treatment alters gel properties by promoting denaturation of myofibrillar proteins. Industrial relevance: The main constituents in meat are myofibrillar proteins, which are responsible for the functional properties of processed meat products. The gelation of myofibrillar proteins differs according to the sequence in which pressure/temperature combinations are applied. The pressure-modified protein interactions should be considered when adopting high pressure in meat product processing since the microstructure of the meat gel is affected by pressure, which would further affect water holding capacity and textural properties. HUP treatment showed its advantages in forming a fine microstructure and improving water-holding capacity. Highlights: High pressure modified the heat-induced gelling of myofibrillar proteins. Heat-induced protein structural transformation was retained by high pressure. The gel induced by heating under pressure had a uniform porous microstructure. The gel induced by heating under pressure had a high water holding capacity.