title: Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.
abstract: In this study, we aimed to examine the effect of phosvitin on lipid and protein oxidation of raw and cooked ground beef treated with high hydrostatic pressure (HHP). Ground beef patty with 0, 500, or 1000 mg phosvitin/kg meat was treated with HHP at 0.1, 300, or 600 MPa. Half of the patties were used in a raw meat analysis, and the other half were used in a cooked meat analysis. Phosvitin and HHP treatment at 300 MPa synergistically reduced microbial growth, and HHP treatment at 600 MPa reduced microbial counts to undetectable levels (<1 log CFU/g) throughout the length of the study in all samples. Phosvitin delayed lipid and protein oxidation in HHP-treated cooked and raw ground beef, respectively. However, phosvitin had no effect on the color changes of raw ground beef attributable to HHP. The results indicated that phosvitin could enhance the stability of lipids and proteins but not color changes of raw ground beef caused by HHP.
authors: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea.
authors: Samooel
authors: S
authors: Jung
authors: Ki Chang
authors: KC
authors: Nam
authors: Dong Uk
authors: DU
authors: Ahn
authors: Hyun Joo
authors: HJ
authors: Kim
authors: Cheorun
authors: C
authors: Jo
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006874:Hydrostatic Pressure; D050356:Lipid Metabolism / Q000187:drug effects*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction / Q000187:drug effects*; D010774:Phosvitin / Q000494:pharmacology*; D050050:Protein Carbonylation / Q000187:drug effects; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D010774:Phosvitin