Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.
High pressure (HP) was applied to pre-rigor rabbit muscles (PRRMs) for the manufacture of value-added gel-type products. A 2×3 factorial design was adopted for HP-treatment (100, 200 and 300MPa for 15 or 180s) to PRRMs. The HP-treated meat was used for gel preparation and determination of water mobility properties and textural profiles. Salt-soluble meat proteins (SSMP) were then extracted from meat for estimating the tertiary conformational changes (hydrophobic and sulfhydryl groups). The water-holding capacity of treated samples increased significantly (P<0.05) except for those treated at 300-180 (MPa-s). The hardness, cohesiveness and chewiness were significantly improved (P<0.05) by moderate HP-treatments (100-200MPa for 15 or 180s). HP-induced the de-polymerization of some protein components, together with unfolding and refolding of protein tertiary conformations, partly explaining the observed functionality changes. In conclusion, application of moderate HP to PRRM modified the protein conformation in a manner that improved the functional properties of gels.
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Siwen
S
Xue
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Huijuan
H
Yang
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Rui
R
Liu
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Chang
C
Qian
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Mengyao
M
Wang
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Yufeng
Y
Zou
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: xlxus@njau.edu.cn.
Xinglian
X
Xu
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Guanghong
G
Zhou
D000818:Animals; D003116:Color; D003296:Cooking; D004044:Dietary Proteins / Q000737:chemistry; D005524:Food Technology / Q000379:methods; D005782:Gels / Q000737:chemistry*; D008297:Male; D008461:Meat Products; D018482:Muscle, Skeletal / Q000737:chemistry; D011312:Pressure; D017434:Protein Structure, Tertiary; D011817:Rabbits; D014867:Water
D004044:Dietary Proteins; D005782:Gels; D014867:Water
Functional properties; Gelation; High pressure processing; Pre-rigor rabbit muscles; Tertiary conformation changes