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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 1,008 - 1,014 (7page)
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초록· 키워드
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This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.
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등록된 정보가 없습니다.
참고문헌 (20)
참고문헌 신청
Boles JA / 2001 / Meat cut and injection level affects the tenderness and cook yield of processed roast beef / Meat Sci 59:259~265
Boonsupthip W / 2003 / Application of antifreeze protein for food preservation : Effect of type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin / J Food Sci 68:1804~1809
Boonyaratanakornkit BB / 2002 / Pressure effects on intra-and intermolecular interactions within proteins / Biochim Biophys A 1595:235~249
Cheftel JC / 1997 / Effects of high pressure on meat : A review / Meat Sci 46:211~236
Espinosa JR / 2016 / Interfacial free energy as the key to the pressure-induced deceleration of ice nucleation / Phys Rev Lett 117:135702
Boonsupthip W / 2003 / Application of antifreeze protein for food preservation : Effect of type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin / J Food Sci 68:1804~1809
Boonyaratanakornkit BB / 2002 / Pressure effects on intra-and intermolecular interactions within proteins / Biochim Biophys A 1595:235~249
Cheftel JC / 1997 / Effects of high pressure on meat : A review / Meat Sci 46:211~236
Espinosa JR / 2016 / Interfacial free energy as the key to the pressure-induced deceleration of ice nucleation / Phys Rev Lett 117:135702
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