title: Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi.
abstract: The effect of high pressure (HP) treatment (400 MPa, 10 min) of porcine longissimus dorsi was investigated using reflectance spectroscopy and by UV-vis and circular dichroism spectroscopy for the soluble protein fraction. The soluble protein content was expectedly lowered significantly by HP treatment, whereas the solid state fraction of the meat responded to HP by exhibition of characteristic spectral changes in the visible reflectance data with a temporal evolution over the course of 2 days. However, the soluble protein fraction did not exhibit the same altered spectral characteristics in the visible region as seen in the solid state following HP, and there were no indications of altered folding of the proteins that remain in solution.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Kathrine Holmgaard
authors.initials: KH
authors.lastname: Bak
authors.forename: Peter W
authors.initials: PW
authors.lastname: Thulstrup
authors.forename: Vibeke
authors.initials: V
authors.lastname: Orlien
mesh_terms: D000818:Animals; D002942:Circular Dichroism; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D011312:Pressure; D011506:Proteins / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet; D013552:Swine
chemical_list: D011506:Proteins
keywords: Circular dichroism; High pressure; Meat juice; Myoglobin; Porcine longissimus dorsi; UV–vis spectroscopy