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Quality changes in high pressure processed tan mutton during storage.

Dongdong Li1, Yaling Peng1, Yingmei Tao1

  • 1School of Agriculture, Ningxia University, Yinchuan, China.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|November 12, 2020
PubMed
Summary
This summary is machine-generated.

High pressure (HP) treatment alters mutton quality. Higher pressures (500 MPa) increase meat stiffness and lightness but also water loss, impacting structural proteins.

Keywords:
High pressure treatmentcolourcytoskeleton proteinsstress relaxation testtan muttonwater retention performance

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Area of Science:

  • Food Science
  • Meat Science
  • Biophysics

Background:

  • High pressure (HP) processing is a non-thermal technology used to modify food quality.
  • Understanding HP effects on meat texture and protein structure is crucial for optimizing processing parameters.

Purpose of the Study:

  • To investigate the impact of 200 MPa and 500 MPa high pressure treatments on the quality characteristics of tan mutton.
  • To monitor textural changes during 7 days of refrigerated storage (4°C) using stress relaxation tests.
  • To analyze the denaturation of key structural proteins via immunoblotting and SDS-PAGE.

Main Methods:

  • Post-rigor tan mutton was subjected to high pressure treatments (200 MPa, 500 MPa).
  • Meat quality attributes including texture, color, and centrifugal loss were assessed after 7 days of storage at 4°C.
  • Stress relaxation tests were employed to evaluate textural changes.
  • Structural protein analysis was performed using SDS-PAGE and immunoblotting.

Main Results:

  • 500 MPa HP treatment significantly increased meat elasticity and stiffness, resulting in lighter color and higher centrifugal loss after 7 days.
  • 200 MPa HP treatment increased meat lightness and stiffness by the end of storage.
  • Myosin heavy chain denaturation occurred at 200 MPa, while actin denaturation was observed at 500 MPa.
  • Troponin-T degradation varied, with 500 MPa showing more intact troponin-T at 38 kDa.

Conclusions:

  • High pressure treatments significantly influence mutton texture, water-holding capacity, and color.
  • HP-induced changes in cytoskeleton proteins are responsible for the observed alterations in meat quality.
  • The study provides insights into the protein denaturation mechanisms underlying HP effects on meat quality.