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Title:
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Bioequivalence of meat products treated with high pressure processing
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Author:
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García Regueiro, José Antonio; Sárraga Escolano, Mª Carmen; Hortós i Bahí, Maria; Díaz López, Isabel; Valero Pamplona, Ángel; Rius, M. A.
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Other authors:
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IRTA. Recerca i Tecnologia Agroalimentàries |
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Resum:
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The effects of high pressure on the composition of food products have not been
evaluated extensively. Since, it is necessary to take in consideration the possible effects
in basis to the changes induced in the bio molecules by the application of high
pressures. The main effect on protein is the denaturation, because the covalent bonds are
not affected; however hydrogen bonding, hydrophobic and intermolecular interactions
are modified or destroyed. 1
High pressure can modify the activity of some enzymes. If this is done the proteolysis
and lipolysis could be more or less intense and the content of free amino acids and fatty
acids will be different. This could be related to the bioavailability of these compounds.
Low pressures (100 MPa) have been shown to activate some enzymes (monomeric
enzymes). Higher pressures induce loss of the enzyme activity. However some enzymes
are very stable (ex. Lipase ~ 600 - 1000 MPa). Lipoxygenase is less stable, and there is
little information about the effects on antioxidant enzymes.
Other important issue is the influence of high pressure on oxidation susceptibility. This
could modify the composition of lipids if the degree of the oxidation would have been
higher or lower than in the traditional product. Pressure produces the damage of cell
membranes favouring the contact between substrates and enzymes, exposure to
oxidation of membrane fatty acids and loos of the efficiency of vitamin E. These effects
can also affect to protein oxidation.
In this study different compounds were analysed to establish the differences between
non-treated and high-pressure treated products. |
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Publication date:
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2007-11-19 |
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Subject(s):
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Aliments -- Tecnologia
Carn
Carn de porc -- Anàlisi |
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Rights:
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Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/) |
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Pages:
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16 p. |
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Document type:
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Report |
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