Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage
Weili Rao, Xin Li, Zhenyu Wang, Yang Yang, Yalin Qu, Yuan Gao, Li Chen, Dequan Zhang
Journal of Food Processing Engineering
The aim of this study was to investigate the influence of dense phase carbon dioxide (DPCD) combined with mild heating on gel properties and its relationship to denaturation of sausage protein. The results showed that, compared with samples treated by heating only (50 or 60 °C, 15 min), DPCD combined with mild heating (10 MPa, 50 or 60 °C, 15 min) increased the hardness, springiness and weight loss, meanwhile decreased the redness of the sausages. The DPCD treatments decreased the protein solubility which related to color, pH, weight loss, hardness and springiness significantly. The secondary structures change of myosin was observed, which induced the denaturation of myosin after DPCD combined with mild heating treatment. Actin denaturation depended on temperature and treatment time (more than 60 °C and 45 min) of DPCD. This study revealed DPCD combined with mild heating changed the structure of protein, cause protein denaturation and then induced gel formation of sausages.
Circular dichroism, Secondary structure, Thermal stability, Biochemistry, Food science