Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

• Published in: Innovative food science & emerging technologies Vol. 18; pp. 15 - 23
• Main Authors: Villamonte, G., Simonin, H., Duranton, F., Chéret, R., de Lamballerie, M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2013
• Subjects: Calorimetry; Heating; High pressure; Meat; Phosphates; Pork; Proteins; Sodium chloride; Surface layer; Technological properties; Texture; Phosphates; Calorimetry; Technological properties; Sodium chloride; High pressure
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2012.12.001

The effect of high-pressure treatment (350MPa, 6min, 20°C) combined with sodium chloride (1.5–3.0%) and phosphates (0.25–0.5%) on the texture, water retention, color and thermal properties was assessed in pork meat batters. A principal component analysis was used to identify the relationship between thermal denaturation and the functional properties of pork meat proteins. The hardening effect of high pressure was correlated with the appearance of a high-pressure-induced myofibrillar protein structure. The structure was destabilized by sodium chloride and phosphates, which counteracted the high-pressure effect on pork batter texture. Cooking yield and water-holding capacity were improved by the interaction between sodium chloride and phosphates under pressure. The interaction between high pressure, sodium chloride and phosphates also changed the color of the cooked pork meat batters. The modifications of these technological properties could be related to protein denaturation through the effects of high pressure, salt, phosphates and the appearance of a salt-induced component. High-pressure treatment can produce low-salt and polyphosphate-free batters due to synergetic effects on texture and water-holding capacity. Moreover, the application of high pressure to meat products at high ionic strength does not affect the products' texture and water binding properties. ► HP induces the formation of a new protein component. ► This protein component is correlated with an increase of batter hardness. ► NaCl and phosphates influence the properties of this HP-induced structure. ► NaCl and phosphate amounts act on the effects of HP on cooked meat batters.