High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
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.
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
2020-09-04T18:11:37Z
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| Subjects: | Soy Protein, Soybeans, Beef, Proteínas de la Soia, Soja, Carne de Res, High-pressure Processing, Beef Patties, Procesamiento de Alta Presión, Empanadas de Carne, |
| Online Access: | http://hdl.handle.net/20.500.12123/7825 https://www.sciencedirect.com/science/article/abs/pii/S1466856420304495 https://doi.org/10.1016/j.ifset.2020.102503 |
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