FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 28-31.doi: 10.7506/spkx1002-6630-201323007

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Effect of High Pressure Processing on Thermal Characteristics of Connective Tissue Collagen of Beef

CHANG Hai-jun1,TANG Cui2,NIU Xiao-ying2,TANG Chun-hong3    

  1. 1. Key Laboratory of Catalysis Science and Technology of Chongqing Education Commission, College of Environmental and
    Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China;2. College of Environmental
    and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China;3. Natural and Health
    Food Research Institute, Chongqing Technology and Business University, Chongqing 400067, China
  • Received:2012-10-14 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
  • Contact: CHANG Hai-jun E-mail:changhj909@163.com

Abstract:

The main objective of this study was to investigate the characteristic changes of intramuscular connective tissue
collagen of beef using high pressure processing (HPP) from 200 to 600 MPa for 10 min and 20 min, respectively. The
changes in mechanical strength, contents and thermal characteristics of connective tissue collagen from beef muscle were
analyzed during these treatments. The results indicated that with increasing pressure up to 300 MPa, the mechanical strength
of beef connective tissue collagen showed an increasing trend. Meanwhile, the content of extractable collagen increased initially
and then showed a downward when the pressure was increased up to 600 MPa. Higher thermal stability was observed for beef
connective tissue collagen treated with high pressure. Compared with the control group, the thermal denaturation temperature of
beef connective tissue collagen subjected to high-pressure treatment for 10 min and 20 min was also increased. A significantly
positive correlation between beef connective tissue mechanical strength and collagen content was observed, as well as between
onset denaturation temperature and peak temperature, and the correlation coefficients were 0.487 and 0.686, respectively.

Key words: beef muscle, high pressure processing (HPP), connective tissue collagen, characteristics

CLC Number: