High hydrostatic pressure treatment of minced beef for patty manufacture: effects of pressure level and holding time on thermal and molecular characterization of proteins

ECCOÑA SOTA, AMPARO; FRANCISCO SPERONI; VAUDAGNA, SERGIO

Ohio

Workshop; 2014 International non-thermal processing workshop; 2014

The aim of this work was to evaluate the effect of HHP level and time of treatment (150?300 MPa; 1?5 min) on the raw material for patties. HHP treatment was carried out on minced bovine meat. For patty elaboration 1% NaCl, 0.25% Sodium tripolyphosphate, water and fat were added. Thermal behavior and molecular characterization of proteins were carried out by DSC and SDS-PAGE. HHP treatment at 300 MPa denatured meat protein from raw material (denaturation degrees of total proteins were 43 and 56% for 1 and 5 min, respectively). The effect of time was verified for actin that was partially denatured at 1 min, but completely denatured at 5 min. The electrophoretic profiles from 300 MPa- 5 min samples showed a decrease in intensity of bands corresponding to MHC, actin, 97 kDa and an increase in two bands of ca. 144 and 155 kDa. A similar behavior was found at 300 MPa-1 min, but with no decrease in actin band intensity. When patties were analyzed by DSC a decrease in ΔH was verified due to processing and/or salts presence, this denaturation was evident in sarcoplasmic proteins and/or myosin rod. The electrophoretic profiles of proteins from patties showed that the additives canceled some differences in bands, e.g. the intensity of actin band was less decreased and those of the bands at 144 and 155 kDa less increased. These results indicate that a treatment at 300 MPa on raw material promoted protein aggregation and that the aggregates in which actin was involved were solubilized by additives, this behavior suggest that actin was aggregated trough weaker and/or fewer interactions than myosin.