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, Kyoung Heon Kim, Min-Suk Rhee, Byoung-Chul Kim

Research output: Contribution to journalArticle

50 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 languageEnglish
Pages (from-to)317-322
Number of pages6
JournalLWT - Food Science and Technology
Volume41
Issue number2
DOIs
Publication statusPublished - 2008 Mar 1

Keywords

  • Meat quality
  • Protein denaturation
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science
  • Engineering (miscellaneous)

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