Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Y. M. Choi; Y. C. Ryu; S. H. Lee; G. W. Go; H. G. Shin; K. H. Kim; M. S. Rhee; B. C. Kim

doi:10.1016/j.lwt.2007.02.020

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Y. M. Choi, Y. C. Ryu, S. H. Lee, G. W. Go, H. G. Shin, K. H. Kim, M. S. Rhee, B. C. Kim

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58 Citations (Scopus)

Abstract

The objective of this study was to investigate the effect of supercritical carbon dioxide (SC-CO₂) treatment for the sterilization purpose on meat quality and protein denaturation of the porcine longissimus dorsi muscle. The conditions of SC-CO₂ treatment were 7.4 and 15.2 MPa at 31.1 °C for 10 min. SC-CO₂ treatment had no effect on muscle pH, tenderness, and water-holding capacity (WHC). However, the samples treated at 7.4 MPa had a higher lightness value (52.97 vs. 46.94, P<0.001) and a more pronounced extent of sarcoplasmic protein denaturation (73.80 vs. 80.73, P<0.01) than the control samples. These results suggest that the paler color of samples treated with SC-CO₂ was associated with the sarcoplasmic protein denaturation, and the major denaturated proteins were determined to be phosphorylase b (PH), creatine kinase (CK), triosephophate isomerase (TPI), and one unknown protein. On the other hand, other quality traits were generally unaffected by the SC-CO₂ treatments at 7.4 or 15.2 MPa.

Original language	English
Pages (from-to)	317-322
Number of pages	6
Journal	LWT
Volume	41
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2007.02.020
Publication status	Published - 2008 Mar

Keywords

Meat quality
Protein denaturation
Supercritical carbon dioxide

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2007.02.020

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@article{4a1386250f174c8787fd289c89a0fce9,

title = "Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle",

abstract = "The objective of this study was to investigate the effect of supercritical carbon dioxide (SC-CO2) treatment for the sterilization purpose on meat quality and protein denaturation of the porcine longissimus dorsi muscle. The conditions of SC-CO2 treatment were 7.4 and 15.2 MPa at 31.1 °C for 10 min. SC-CO2 treatment had no effect on muscle pH, tenderness, and water-holding capacity (WHC). However, the samples treated at 7.4 MPa had a higher lightness value (52.97 vs. 46.94, P<0.001) and a more pronounced extent of sarcoplasmic protein denaturation (73.80 vs. 80.73, P<0.01) than the control samples. These results suggest that the paler color of samples treated with SC-CO2 was associated with the sarcoplasmic protein denaturation, and the major denaturated proteins were determined to be phosphorylase b (PH), creatine kinase (CK), triosephophate isomerase (TPI), and one unknown protein. On the other hand, other quality traits were generally unaffected by the SC-CO2 treatments at 7.4 or 15.2 MPa.",

keywords = "Meat quality, Protein denaturation, Supercritical carbon dioxide",

author = "Choi, {Y. M.} and Ryu, {Y. C.} and Lee, {S. H.} and Go, {G. W.} and Shin, {H. G.} and Kim, {K. H.} and Rhee, {M. S.} and Kim, {B. C.}",

note = "Funding Information: This work was supported by the Agricultural R&D Promotion Center of the Republic of Korea.",

year = "2008",

month = mar,

doi = "10.1016/j.lwt.2007.02.020",

language = "English",

volume = "41",

pages = "317--322",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

number = "2",

}

TY - JOUR

T1 - Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

AU - Choi, Y. M.

AU - Ryu, Y. C.

AU - Lee, S. H.

AU - Go, G. W.

AU - Shin, H. G.

AU - Kim, K. H.

AU - Rhee, M. S.

AU - Kim, B. C.

N1 - Funding Information: This work was supported by the Agricultural R&D Promotion Center of the Republic of Korea.

PY - 2008/3

Y1 - 2008/3

N2 - The objective of this study was to investigate the effect of supercritical carbon dioxide (SC-CO2) treatment for the sterilization purpose on meat quality and protein denaturation of the porcine longissimus dorsi muscle. The conditions of SC-CO2 treatment were 7.4 and 15.2 MPa at 31.1 °C for 10 min. SC-CO2 treatment had no effect on muscle pH, tenderness, and water-holding capacity (WHC). However, the samples treated at 7.4 MPa had a higher lightness value (52.97 vs. 46.94, P<0.001) and a more pronounced extent of sarcoplasmic protein denaturation (73.80 vs. 80.73, P<0.01) than the control samples. These results suggest that the paler color of samples treated with SC-CO2 was associated with the sarcoplasmic protein denaturation, and the major denaturated proteins were determined to be phosphorylase b (PH), creatine kinase (CK), triosephophate isomerase (TPI), and one unknown protein. On the other hand, other quality traits were generally unaffected by the SC-CO2 treatments at 7.4 or 15.2 MPa.

AB - The objective of this study was to investigate the effect of supercritical carbon dioxide (SC-CO2) treatment for the sterilization purpose on meat quality and protein denaturation of the porcine longissimus dorsi muscle. The conditions of SC-CO2 treatment were 7.4 and 15.2 MPa at 31.1 °C for 10 min. SC-CO2 treatment had no effect on muscle pH, tenderness, and water-holding capacity (WHC). However, the samples treated at 7.4 MPa had a higher lightness value (52.97 vs. 46.94, P<0.001) and a more pronounced extent of sarcoplasmic protein denaturation (73.80 vs. 80.73, P<0.01) than the control samples. These results suggest that the paler color of samples treated with SC-CO2 was associated with the sarcoplasmic protein denaturation, and the major denaturated proteins were determined to be phosphorylase b (PH), creatine kinase (CK), triosephophate isomerase (TPI), and one unknown protein. On the other hand, other quality traits were generally unaffected by the SC-CO2 treatments at 7.4 or 15.2 MPa.

KW - Meat quality

KW - Protein denaturation

KW - Supercritical carbon dioxide

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U2 - 10.1016/j.lwt.2007.02.020

DO - 10.1016/j.lwt.2007.02.020

M3 - Article

AN - SCOPUS:36048958216

VL - 41

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JO - LWT - Food Science and Technology

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SN - 0023-6438

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Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

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