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Título

Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle

Autor Fernández Martín, Fernando ; Otero, Laura ; Solas, M. Teresa; Sanz Martinez, Pedro Dimas
Fecha de publicación 2000
EditorInstitute of Food Technologists
Citación Journal of Food Science 65: 1002- 1008 (2000)
ResumenPork and beef muscles were subjected to 200 MPa and -20°C with or without water freezing. Both tissues responded to the treatment with similar behavior. Protein denaturation was greater when freezing occurred. Pressure-induced cold denaturation was complete for actin and very considerable for myosin and other muscle proteins. Connective proteins remained practically unaltered by pressurization and/or freezing. Structural changes in the muscle at sarcomere levels caused by pressurization were more severe when freezing occurred. Color, drip loss, and textural properties on the pressurized samples also revealed an additional deleterious influence of freezing. Pressurization alone and pressure-shift freezing resulted unsuitable for muscle preservation.
URI http://hdl.handle.net/10261/114351
DOI/10.1111/j.1365-2621.2000.tb09407
Identificadoresdoi: /10.1111/j.1365-2621.2000.tb09407
issn: 0022-1147
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