Modifications of protein-related compounds of beef minced meat treated by high pressure

Claire Guyon (1, 2) , Valentin Le Vessel (3) , Anne Meynier (4) , Marie de Lamballerie (1, 2)

1 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
3 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
4 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

In this study, we evaluated the modifications of the protein-related compounds of minced beef treated with highpressure, including refrigeration after treatment. The free amino acid content, protein carbonyls and free thiolgroups were assessed. High pressure up to 200 MPa had a significant effect. Above 300 MPa, irreversiblestructural changes occurred, with an increase in the protein oxidation products and a modification of theamounts of amino acids after 14 days of storage. Protein carbonyls and the free thiols were correlated with thefree amino acids. These results showed that protein modifications under pressure result from both conforma-tional and chemical changes, possibly associated with lipid changes under high-pressure treatment.

Mots clés: Meat, Protein oxidation, Amino acid, High pressure, Protein carbonyl, Thio

Domaines: Génie des procédés

Claire Guyon, Valentin Le Vessel, Anne Meynier, Marie de Lamballerie. Modifications of protein-related compounds of beef minced meat treated by high pressure. Meat Science, 2018, 142, pp.32-37. ⟨10.1016/j.meatsci.2018.03.019⟩. ⟨hal-01808403⟩