Combined effects of high hydrostatic pressure and chemical pre‐treatment on physico‐chemical properties of beef, using FTIR and diffuse reflectance spectroscopy

GIMÉNEZ, BELÉN; RODRÍGUEZ, HERNÁN B.; GRAIVER, NATALIA; ZARITZKY, NOEMÍ

JOURNAL OF FOOD PROCESS ENGINEERING

WILEY-BLACKWELL PUBLISHING, INC

Año: 2023

0145-8876

High pressure processing (HPP) was combined with a previous short chemical treatment to stabilize the color of beef tissue. Beef samples were treated with a solutioncontaining ascorbic acid, sodium chloride, and a very low concentration of sodiumnitrite. The effects of pressure levels (0.1–600 MPa) and preservative solution on:(i) color properties based on diffuse reflectance spectroscopy (DRS), which determines the relative concentrations of muscle pigments, (ii) protein denaturation andchanges in the secondary structures by DSC and FTIR-ATR, were determined.At high pressures, the disappearance of DSC peaks due to protein denaturation, adecrease in the proportion of α-helix and an increase in the percentage of disorderedstructures, were evidenced. DRS spectra and Kublelka-Munk theory equations demonstrated that nitrosilmyoglobin was a more stable chromophore, decreasing discoloration of the tissue. These techniques contribute to the knowledge of the physicochemical properties