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 - Food Science and Technology |
| Volume | 41 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2008 Mar 1 |
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Keywords
- Meat quality
- Protein denaturation
- Supercritical carbon dioxide
ASJC Scopus subject areas
- Food Science
- Engineering (miscellaneous)
Cite this
Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. / Choi, Y. M.; Ryu, Y. C.; Lee, S. H.; Go, G. W.; Shin, H. G.; Kim, Kyoung Heon; Rhee, Min-Suk; Kim, Byoung-Chul.
In: LWT - Food Science and Technology, Vol. 41, No. 2, 01.03.2008, p. 317-322.Research output: Contribution to journal › Article
}
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, Kyoung Heon
AU - Rhee, Min-Suk
AU - Kim, Byoung-Chul
PY - 2008/3/1
Y1 - 2008/3/1
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
UR - http://www.scopus.com/inward/record.url?scp=36048958216&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=36048958216&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2007.02.020
DO - 10.1016/j.lwt.2007.02.020
M3 - Article
VL - 41
SP - 317
EP - 322
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 2
ER -