Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle
- Authors
- Choi, Y. M.; Ryu, Y. C.; Lee, S. H.; Go, G. W.; Shin, H. G.; Kim, K. H.; Rhee, M. S.; Kim, B. C.
- Issue Date
- 2008
- Publisher
- ELSEVIER
- Keywords
- supercritical carbon dioxide; meat quality; protein denaturation
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.41, no.2, pp.317 - 322
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 41
- Number
- 2
- Start Page
- 317
- End Page
- 322
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/125555
- DOI
- 10.1016/j.lwt.2007.02.020
- ISSN
- 0023-6438
- Abstract
- The objective of this study was to investigate the effect of supercritical carbon dioxide (SC-CO2) treatment for the sterilization purpose on meat quality and protein denaturation of the porcine longissimus dorsi muscle. The conditions Of SC-CO2 treatment were 7.4 and 15.2 MPa at 3 1.1 degrees C for 10 min. SC-CO2 treatment had no effect on muscle pH, tenderness, and water-holding capacity (WHC). However, the samples treated at 7.4MPa had a higher lightness value (52.97 vs. 46.94, P < 0.001) and a more pronounced extent of sarcoplasmic protein denaturation (73.80 vs. 80.73, P < 0.01) than the control samples. These results suggest that the paler color of samples treated with SC-CO2 was associated with the sarcoplasmic protein denaturation, and the major denaturated proteins were determined to be phosphorylase b (PH), creatine kinase (CK), triosephophate isomerase (TPI), and one unknown protein. On the other hand, other quality traits were generally unaffected by the SC-CO2 treatments at 7.4 or 15.2MPa. (0 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
- College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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