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Chinese Journal of High Pressure Physics  > 2011  >  25(1): 89-96 .
MA Han-Jun, ZHOU Guang-Hong, YU Xiao-Ling, GAO Hai-Yan, PAN Run-Shu, D. A. Ledward. Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle[J]. Chinese Journal of High Pressure Physics, 2011, 25(1): 89-96 . doi: 10.11858/gywlxb.2011.01.014
Citation: MA Han-Jun, ZHOU Guang-Hong, YU Xiao-Ling, GAO Hai-Yan, PAN Run-Shu, D. A. Ledward. Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle[J]. Chinese Journal of High Pressure Physics, 2011, 25(1): 89-96 . doi: 10.11858/gywlxb.2011.01.014
shu

Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle

doi: 10.11858/gywlxb.2011.01.014
  • 1.

    School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;

  • 2.

    Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

  • 3.

    Department of Food Biosciences, University of Reading, P.O.Box 226, Whiteknights, Reading RG6 6AP, UK

More Information
  • Corresponding author: MA Han-Jun
  • Received Date: 20 Aug 2009
  • Rev Recd Date: 14 Oct 2009
  • Publish Date: 15 Feb 2011
    Abstract
  • The effects of combined high pressure (0.1～600 MPa) and temperature (20～60 ℃) treatment for 20 min on beef protease activities were studied. The results showed that the protease activities decreased with increasing pressure up to 400 MPa at room temperature, after which there was no significant change of them. The content of free amino acid increased significantly at 200 MPa and then the increased speed decreased with the pressure increasing. 400 MPa or higher pressure treatment at room temperature resulted in the increase of tryptic digestibility of protein in beef extract. There was no significant effect on protease activities and free amino acid content in beef after pressurized at 200 MPa, 40 ℃, but the protease was almost completely inactivated at pH 7.5 and free amino acid content reduced rapidly after treated at 600 MPa, 40 ℃. Part of protease activities survived in beef muscle when heated at 60 ℃. They did not change significantly when treated at 200 MPa, 60 ℃, but the free amino acid content increased obviously. Treatment of 600 MPa at 60 ℃ resulted in the inactivation of almost all the proteases and the free amino acid content also decreased markedly. The similar changes of tryptic digestibility of protein in beef extract were found when pressure applied at 40～60 ℃. 200 MPa treatment did not cause significant changes and 600 MPa treatment induced the tryptic digestibility of protein marked increase. These results suggested that high pressure treatment combined with heating could regulate proteases activities of beef and improve its quality.

     

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