Modifications of protein-related compounds of beef minced meat treated by high pressure

Claire Guyon; Valentin Le Vessel; Anne Meynier; Marie de Lamballerie

doi:10.1016/j.meatsci.2018.03.019

Modifications of protein-related compounds of beef minced meat treated by high pressure

Meat Sci. 2018 Aug:142:32-37. doi: 10.1016/j.meatsci.2018.03.019. Epub 2018 Mar 26.

Authors

Claire Guyon¹, Valentin Le Vessel¹, Anne Meynier², Marie de Lamballerie³

Affiliations

¹ GEPEA, UMR CNRS 6144, ONIRIS - Géraudière, CS 82225, 44322, Nantes cedex 03, France.
² UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300 Nantes, France.
³ GEPEA, UMR CNRS 6144, ONIRIS - Géraudière, CS 82225, 44322, Nantes cedex 03, France. Electronic address: marie.de-lamballerie@oniris-nantes.fr.

PMID: 29649737
DOI: 10.1016/j.meatsci.2018.03.019

Abstract

In this study, we evaluated the modifications of the protein-related compounds of minced beef treated with high pressure, including refrigeration after treatment. The free amino acid content, protein carbonyls and free thiol groups were assessed. High pressure up to 200 MPa had a significant effect. Above 300 MPa, irreversible structural changes occurred, with an increase in the protein oxidation products and a modification of the amounts of amino acids after 14 days of storage. Protein carbonyls and the free thiols were correlated with the free amino acids. These results showed that protein modifications under pressure result from both conformational and chemical changes, possibly associated with lipid changes under high-pressure treatment.

Keywords: Amino acid; High pressure; Meat; Protein carbonyl; Protein oxidation; Thiol.

MeSH terms

Amino Acids / analysis
Animals
Cattle
Meat Products / analysis*
Oxidation-Reduction
Pressure*
Proteins / chemistry*
Refrigeration
Sulfhydryl Compounds / analysis

Substances

Amino Acids
Proteins
Sulfhydryl Compounds