CHANGES IN SOLUBILITY OF THE BOVINE  SEMITENDINOSUS  MUSCLE COLLAGEN UNDER THE INFLUENCE OF HIGH PRESSURE.

The studies were undertaken to determine the effect of high hydrostatic pressure 200, 400 and 500 MPa applied for 10 min on the changes in solubility of semitendinosus bovine muscle, both raw and treated with heat before or after pressure application. It was found that high pressure changes raw muscle collagen solubility in 0.5 M acetic acid solution. The effect of high pressure on the heat-treated muscle collagen solubility was higher for muscles treated with heat prior to pressurization. The range of changes depended on the applied pressure. A pressure of 200 MPa increased collagen solubility, whereas the application of a pressure of 400 MPa resulted in an increase in insoluble collagen content. The high pressure causes an increase in muscle shear values, irrespective of the treatment sequence and the highest values were found for 400 MPa meat samples.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages

EFFECT OF ENVIRONMENTAL FACTORS AND PRESSURISATION ON EMULSIFYING PROPERTIES OF β-LACTOGLOBULIN PREPARATION

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.