High pressure processing of beef patties: effects of pressure level and salt type and concentration on thermal behaviour and aggregation of myofibrillar proteins

SPERONI FRANCISCO; SZERMAN NATALIA; VAUDAGNA SERGIO R.

Florianopolis

Workshop; 2013 International Nonthermal Food Processing Workshop; 2013

 Food producers are interested in the development of new healthier products to respond to the new consumers  demands. Sodium chloride (NaCl) and sodium tripolyphosphate (STPP) are used in the manufacture of meat products, to extract and solubilize myofibrillar proteins. In the presence of STPP and NaCl myofibrillar proteins form a gel upon heating and led to a compact and uniform structure with improved water-retention. High pressure (HP) processing is an alternative to reduce the salt content in meat products. The objective of this study was to evaluate the combined effect of salts concentration (sodium chloride and sodium tripolyphosphate) and high pressure processing on thermal and aggregative properties of beef myofibrillar proteins