Effect of High Pressure Processing on Thermal Characteristics of Perimysium and Endomysium Collagen from Beef semitendinosus Muscle

doi:10.7506/spkx1002-6630-201313004

Abstract

Abstract:

The main objective of this study was to investigate the effect of high pressure processing (HPP) (with varying
pressures and treatment time) on thermal characteristics of perimysium and endomysium collagen from beef. Muscle
samples were subjected to high pressure treatment varying from 200 to 600 MPa for 10 min and 20 min, respectively. The
changes of thermal shrinkage temperatures (To: onset temperature; Tp: peak temperature; Te: end temperature) of perimysium
and endomysium collagen of beef semitendinosus muscle following HPP treatment were analyzed by differential scanning
calorimeter (DSC). The results indicated that the effect of high pressure on thermal shrinkage temperatures of endomysium
collagen were more significant than that on perimysium collagen, especially when pressure was higher than 500 MPa and
held for longer than 20 min. At pressure above 500 MPa, longer treatment time could lead to higher shrinkage temperatures
of endomysium collagen (mainly presented in Tp). Pressures between 500 MPa and 600 MPa had a critical effect on the
thermal shrinkage temperatures of perimysium and endomysium collagen treated for 10 min and 20 min, respectively. The
changes in thermal shrinkage temperatures of perimysial and endomysial collagen of pressure processed beef muscle were
attributed to the pressure-induced changes of thermal characteristics (thermal stability) of connective tissue collagen.

Key words: beef semitendinosus muscle, perimysium and endomysium collagen, thermal shrinkage temperatures, high pressure processing (HPP), differential scanning calorimetry (DSC)

CLC Number:

TS251.1

CHANG Hai-jun1，NIU Xiao-ying1，TANG Cui1，WANG Qiang2. Effect of High Pressure Processing on Thermal Characteristics of Perimysium and Endomysium Collagen from Beef semitendinosus Muscle[J]. FOOD SCIENCE, 2013, 34(13): 14-18.

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