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High pressure effects on lipid oxidation in minced pork
1Department of Food Science and Technology, University of Reading, Whiteknights P.O. Box 226, Reading RG6 2AP, UK.
Meat Science
|November 9, 2011
Summary
High pressure processing (HPP) accelerates lipid oxidation in pork, similar to heat treatment. Above 300 MPa, oxidation increases with pressure intensity, affecting meat quality.
Area of Science:
- Food Science
- Meat Science
- Food Processing
Background:
- High pressure processing (HPP) is a non-thermal method used for food preservation.
- Understanding HPP's effect on lipid oxidation is crucial for maintaining meat quality.
- Previous studies have shown varied effects of HPP on meat oxidation.
Purpose of the Study:
- To investigate the impact of high pressure treatment on lipid oxidation in pork.
- To determine the pressure thresholds and conditions that accelerate oxidation.
- To explore the relationship between protein denaturation and lipid oxidation.
Main Methods:
- Washed muscle fibers and minced pork were treated with high pressure (up to 800 MPa).
- Lipid oxidation was measured using the 2-thiobarbituric acid (TBA) assay.
- Protein denaturation was assessed using differential scanning calorimetry, spectrophotometry, and electrophoresis.
Main Results:
- HPP significantly increased lipid oxidation in pork, comparable to heat treatment.
- Oxidation rate increased with pressure above 300 MPa.
- Pressures above 300-400 MPa caused significant protein denaturation and myoglobin conversion, potentially catalyzing oxidation.
Conclusions:
- High pressure processing, particularly above 300 MPa, accelerates lipid oxidation in pork.
- Protein denaturation induced by HPP may play a role in catalyzing lipid oxidation.
- These findings are important for optimizing HPP conditions to preserve meat quality.
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