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 |
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Pages (from-to) | 317-322 |
Number of pages | 6 |
Journal | LWT |
Volume | 41 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2008 Mar |
Keywords
- Meat quality
- Protein denaturation
- Supercritical carbon dioxide
ASJC Scopus subject areas
- Food Science