High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters |
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| Affiliation: | 1. Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey;2. Suleyman Demirel University, Egirdir Vocational School, Department of Food Processing, Isparta, Turkey;3. University of Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, WI 53706, United States;1. Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC 77, B1708WAB, Morón, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, C1053AAY, Buenos Aires, Argentina;3. Facultad de Ingeniería y Ciencias Exactas, Fundación Universidad Argentina de la Empresa (UADE), Argentina;1. Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada;2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada;3. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;4. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;5. Food Science and Technology Department, The Ohio State University, Columbus, OH 43210, USA;6. Bretagne Occidental University, 29238 Brest, France |
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| Abstract: | The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibrillar and soybean proteins were analyzed in mixtures of isolated proteins. HHP decreased expressible moisture and increased cooking loss, hardness and Kramer shear force of patties (p < 0.05), while addition of SPI had the opposite effect on those variables. Although HHP and SPI separately decreased redness (a*) in raw patties, their combination led to a* values similar to those of control ones, which represents an interesting advantage. HHP induced protein-protein interactions at the expense of water-protein ones. Simultaneous denaturation of meat and soybean proteins induced specific aggregation between sarcoplasmic proteins and α′ and α polypeptides (β-conglycinin), and between myofibrillar proteins and AB (glycinin) and β polypeptide (β-conglycinin), which led to a three-dimensional mixed matrix. |
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