Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. / Jia, Guoliang; Orlien, Vibeke; Liu, Haijie; Sun, Aidong.

In: LWT, Vol. 135, 110084, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jia, G, Orlien, V, Liu, H & Sun, A 2021, 'Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage', LWT, vol. 135, 110084. https://doi.org/10.1016/j.lwt.2020.110084

APA

Jia, G., Orlien, V., Liu, H., & Sun, A. (2021). Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. LWT, 135, [110084]. https://doi.org/10.1016/j.lwt.2020.110084

Vancouver

Jia G, Orlien V, Liu H, Sun A. Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. LWT. 2021;135. 110084. https://doi.org/10.1016/j.lwt.2020.110084

Author

Jia, Guoliang ; Orlien, Vibeke ; Liu, Haijie ; Sun, Aidong. / Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. In: LWT. 2021 ; Vol. 135.

Bibtex

@article{31bb4af242084dc881cbe88334b73fa0,
title = "Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage",
abstract = "Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa (5 min, 4 °C) followed by storage at −20 °C for up to 84 days were analyzed by complementary methodologies. Changes in proteins depended to a larger extent on storage time than pressure levels. High pressure (HP) improved drip loss by 35% after 84 days of storage. However, the meat's ability to retain water upon mechanical force (expressible moisture) was unaffected by both HP treatment and storage. No free water was present in the meat (due to drip loss), only immobile water and a larger fraction of water entrapped in the myofibrillar network were present. The water mobility after thawing was not affected as such by HP treatment and frozen storage. HP treatment and frozen storage results in a highly dynamic protein-water system, whereby protein and water molecules compete for H-bonding sites, consequently affecting the water binding.",
keywords = "Freezing storage, High pressure treatment, Pork Longissimus dorsi, Protein denaturation, Water holding capacity",
author = "Guoliang Jia and Vibeke Orlien and Haijie Liu and Aidong Sun",
year = "2021",
doi = "10.1016/j.lwt.2020.110084",
language = "English",
volume = "135",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

AU - Jia, Guoliang

AU - Orlien, Vibeke

AU - Liu, Haijie

AU - Sun, Aidong

PY - 2021

Y1 - 2021

N2 - Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa (5 min, 4 °C) followed by storage at −20 °C for up to 84 days were analyzed by complementary methodologies. Changes in proteins depended to a larger extent on storage time than pressure levels. High pressure (HP) improved drip loss by 35% after 84 days of storage. However, the meat's ability to retain water upon mechanical force (expressible moisture) was unaffected by both HP treatment and storage. No free water was present in the meat (due to drip loss), only immobile water and a larger fraction of water entrapped in the myofibrillar network were present. The water mobility after thawing was not affected as such by HP treatment and frozen storage. HP treatment and frozen storage results in a highly dynamic protein-water system, whereby protein and water molecules compete for H-bonding sites, consequently affecting the water binding.

AB - Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa (5 min, 4 °C) followed by storage at −20 °C for up to 84 days were analyzed by complementary methodologies. Changes in proteins depended to a larger extent on storage time than pressure levels. High pressure (HP) improved drip loss by 35% after 84 days of storage. However, the meat's ability to retain water upon mechanical force (expressible moisture) was unaffected by both HP treatment and storage. No free water was present in the meat (due to drip loss), only immobile water and a larger fraction of water entrapped in the myofibrillar network were present. The water mobility after thawing was not affected as such by HP treatment and frozen storage. HP treatment and frozen storage results in a highly dynamic protein-water system, whereby protein and water molecules compete for H-bonding sites, consequently affecting the water binding.

KW - Freezing storage

KW - High pressure treatment

KW - Pork Longissimus dorsi

KW - Protein denaturation

KW - Water holding capacity

U2 - 10.1016/j.lwt.2020.110084

DO - 10.1016/j.lwt.2020.110084

M3 - Journal article

AN - SCOPUS:85089804523

VL - 135

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 110084

ER -

ID: 248023152