title: High hydrostatic pressure/temperature modeling of frankfurter batters.
abstract: The impact of high pressure/temperature treatment on structure modification and functional sensory properties of frankfurter batter was investigated. The degree of solubilization of meat proteins, particularly of myosin, was identified as a key process with significant effect on the batter's structural properties. The maximal solubilization level was at 200 MPa/40 °C IT for all formulations which was found to be treatment time dependent. The impact of the pressurizing gradient - PG=40 MPa/s and PG=2.5 MPa/s was investigated and estimated to have a significant effect on the protein network and functional properties, respectively. These were improved at low PG (2.5 MPa/s) as a phenomenon of secondary network formation parallel to the main matrix. Batter secondary-structure characteristics were found to be ionic-strength dependent. According to SDS-PAGE analysis, the major role in the solubilization, aggregation and gelation processes occurring in the aqueous phase was due to the myosin S-1 and S-2, N-terminal, C-terminals, the MLC and actin during the high pressure/temperature treatment.
authors.affiliation: German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany. f_tintchev@yahoo.com
authors.forename: Filip
authors.initials: F
authors.lastname: Tintchev
authors.forename: Ute
authors.initials: U
authors.lastname: Bindrich
authors.forename: Stefan
authors.initials: S
authors.lastname: Toepfl
authors.forename: Ulf
authors.initials: U
authors.lastname: Strijowski
authors.forename: Volker
authors.initials: V
authors.lastname: Heinz
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D006874:Hydrostatic Pressure; D008461:Meat Products / Q000032:analysis*; D008956:Models, Chemical; D015879:Myosin Subfragments / Q000032:analysis / Q000378:metabolism; D009994:Osmolar Concentration; D017433:Protein Structure, Secondary; D012492:Salts / Q000032:analysis / Q000378:metabolism; D013552:Swine; D013696:Temperature
chemical_list: D015879:Myosin Subfragments; D012492:Salts