On the origin of thaw loss : Relationship between freezing rate and protein denaturation

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http://hdl.handle.net/10138/317016

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Zhang , Y & Ertbjerg , P 2019 , ' On the origin of thaw loss : Relationship between freezing rate and protein denaturation ' , Food Chemistry , vol. 299 , 125104 . https://doi.org/10.1016/j.foodchem.2019.125104

Title: On the origin of thaw loss : Relationship between freezing rate and protein denaturation
Author: Zhang, Yuemei; Ertbjerg, Per
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2019-11-30
Language: eng
Number of pages: 8
Belongs to series: Food Chemistry
ISSN: 0308-8146
URI: http://hdl.handle.net/10138/317016
Abstract: The role of protein denaturation in formation of thaw loss is currently not well understood. This study investigated denaturation of myofibrillar and sarcoplasmic proteins of pork loins caused by freezing-thawing in relation to freezing rate. Compared to fast freezing, slow freezing caused 28% larger thaw loss, decreased water-holding capacity of myofibrils and increased surface hydrophobicity, indicating more pronounced denaturation of myofibrillar proteins. We here propose a model: In slow freezing protons are concentrated in the unfrozen water resulting in reduced pH in proximity of structural proteins causing protein denaturation. In parallel, large ice crystals are formed outside of muscle fibers resulting in transversal shrinkage. In fast freezing small ice crystals trap protons and cause less severe protein denaturation and reduced thaw loss. Differential scanning calorimetry and tryptophan fluorescence spectra indicated sarcoplasmic protein denaturation in drip due to freezing-thawing. However, sarcoplasmic protein denaturation was independent of freezing rate.
Subject: 416 Food Science
Meat
Ice crystal formation
Purge loss
Myofibril structure
DSC
STORAGE
DEFINITION
MEAT QUALITY
PORCINE LONGISSIMUS MUSCLE
STABILITY
TISSUE
WATER-HOLDING CAPACITY
ICE
MYOFIBRILLAR PROTEIN
DORSI FROZEN
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