title: Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
abstract: Raman spectroscopy, texture, proximate composition, and water binding analysis were carried out to evaluate the effect of thermal treatment and/or salt addition to meat batter. For this purpose, different meat batters were elaborated: control meat batter (no salt) and meat batters with low (1.0%) and high (2.5%) NaCl content with and without thermal treatment (70 degrees C/30 min). Increase (P < 0.05) in penetration force and hardness upon heating was observed. Results also showed hardness increasing (P < 0.05) as a function of salt addition in heated meat batter. Raman spectroscopy analysis revealed a significant (P < 0.05) decrease in alpha-helix content accompanied by an increase (P < 0.05) in beta-sheets resulting from heating. Significant (P < 0.05) correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of meat batter. In this way, a significant correlation was found between beta-sheets, salt content, hardness, and chewiness in heated samples.
authors.affiliation: Departamento Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. amherrer@vet.ucm.es
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
authors.forename: P
authors.initials: P
authors.lastname: Carmona
authors.forename: I
authors.initials: I
authors.lastname: López-López
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D017433:Protein Structure, Secondary; D011506:Proteins / Q000032:analysis / Q000737:chemistry*; D012965:Sodium Chloride / Q000008:administration & dosage*; D013059:Spectrum Analysis, Raman; D013552:Swine
chemical_list: D004044:Dietary Proteins; D011506:Proteins; D012965:Sodium Chloride