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Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe

  • Ran Hou , Yangming Liu , Wenhui Li , Wei Zhao , Chunyan Wang , Yingbiao Li , Qingqing Yan , Weichao Zhu and Juan Dong EMAIL logo
Published/Copyright: July 25, 2020
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 16 Issue 9

Abstract

In this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.

Keywords: high pressure processing; microstructure; myofibrillar protein; sauce lamb tripe; volatile compounds
Corresponding author: Juan Dong, College of Food, Shihezi University, No. 221 Beisi Road, Xiangyang District,Shihezi 832000, China, E-mail:

Funding source: Key scientific and technological projects of the Corps

Award Identifier / Grant number: 2020AB012

Funding source: National Natural Science Foundation of China

Award Identifier / Grant number: 31660480

Funding source: the High-level Talent Program of Shihezi University in Xinjiang

Award Identifier / Grant number: RCSX 201714

Acknowledgments

This study is part of National Natural Science Foundation of China. The author hopes to express deep gratitude to Teacher Dong Juan for her valuable advice in drafting experimental design. The authors would also like to thank the brothers, sisters, and students for their help in implementing daily laboratory activities, as well as teachers and students at Jiangnan University who helped us determine microstructure and volatile compounds.

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This research was funded by Key scientific and technological projects of the Corps (2020AB012), National Natural Science Foundation of China (31660480) and the High-level Talent Program of Shihezi University in Xinjiang (RCSX 201714).

  3. Conflict of interest statement: The author claims no conflict of interest.

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Supplementary Material

The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2019-0132).

Received: 2019-01-19
Accepted: 2020-06-04
Published Online: 2020-07-25

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2019-0132
Keywords for this article
high pressure processing; microstructure; myofibrillar protein; sauce lamb tripe; volatile compounds

Articles in the same Issue

  1. Articles
  2. Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
  3. Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
  4. Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
  5. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe
  6. Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions
  7. Isolation, screening, identification and tolerance of yeast in cherry wine lees
  8. Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
  9. Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
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