Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, namely the differential Friedman and integral Ortega methods, were employed to analyze the data. The obtained kinetic triplet, activation energy, pre-exponential factor, and extent of conversion, has been discussed. The resulting activation energy for proteins of fresh meat ranges between 751 kJ·mol-1 for myosin, 152 kJ·mol-1 for collagen and sarcoplasmic proteins, and 331 kJ·mol-1 for actin at a conversion degree of 0.1 to 0.9. For osmotically dried pork meat proteins, the values range from 307 kJ·mol-1 for myosin 272 kJ·mol-1 for collagen and sarcoplasmic proteins, and 334.83 kJ·mol-1 for actin at a conversion degree from 0.1 to 0.9. The proteins of the dry meat obtained by osmotic dehydration in molasses could be described as partly unfolded as they retain the characteristic protein denaturation transition. Concerning the decrease in enthalpies of proteins denaturation, thermodynamic destabilization of dried meat proteins occurred. On the contrary, dried meat proteins were thermally stabilized with respect to increase in the temperatures of denaturation. Knowledge of the nature of meat protein denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product processing and to achieve desired quality and nutritional value. The kinetic analysis of meat protein denaturation is appropriate because protein denaturation gives rise to changes in meat texture during processing and directly affects the quality of product.

Evaluation of ultrasound and microbubbles effect on pork meat during brining process

In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L^-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm² maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas-liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.

Reversible thermal unfolding of a yfdX protein with chaperone-like activity

yfdX proteins are ubiquitously present in a large number of virulent bacteria. A member of this family of protein in E. coli is known to be up-regulated by the multidrug response regulator. Their abundance in such bacteria suggests some important yet unidentified functional role of this protein. Here, we study the thermal response and stability of yfdX protein STY3178 from Salmonella Typhi using circular dichroism, steady state fluorescence, dynamic light scattering and nuclear magnetic resonance experiments. We observe the protein to be stable up to a temperature of 45 °C. It folds back to the native conformation from unfolded state at temperature as high as 80 °C. The kinetic measurements of unfolding and refolding show Arrhenius behavior where the refolding involves less activation energy barrier than that of unfolding. We propose a homology model to understand the stability of the protein. Our molecular dynamic simulation studies on this model structure at high temperature show that the structure of this protein is quite stable. Finally, we report a possible functional role of this protein as a chaperone, capable of preventing DTT induced aggregation of insulin. Our studies will have broader implication in understanding the role of yfdX proteins in bacterial function and virulence.

Monitoring of tissue optical properties during thermal coagulation of ex vivo tissues

BACKGROUND AND OBJECTIVE

Real-time monitoring of tissue status during thermal ablation of tumors is critical to ensure complete destruction of tumor mass, while avoiding tissue charring and excessive damage to normal tissues. Currently, magnetic resonance thermometry (MRT), along with magnetic resonance imaging (MRI), is the most commonly used technique for monitoring and assessing thermal ablation process in soft tissues. MRT/MRI is very expensive, bulky, and often subject to motion artifacts. On the other hand, light propagation within tissue is sensitive to changes in tissue microstructure and physiology which could be used to directly quantify the extent of tissue damage. Furthermore, optical monitoring can be a portable, and cost-effective alternative for monitoring a thermal ablation process. The main objective of this study, is to establish a correlation between changes in tissue optical properties and the status of tissue coagulation/damage during heating of ex vivo tissues.

MATERIALS AND METHODS

A portable diffuse reflectance spectroscopy system and a side-firing fiber-optic probe were developed to study the absorption (μa (λ)), and reduced scattering coefficients (μ's (λ)) of native and coagulated ex vivo porcine, and chicken breast tissues. In the first experiment, both porcine and chicken breast tissues were heated at discrete temperature points between 24 and 140°C for 2 minutes. Diffuse reflectance spectra (430-630 nm) of native and coagulated tissues were recorded prior to, and post heating. In a second experiment, porcine tissue samples were heated at 70°C and diffuse reflectance spectra were recorded continuously during heating. The μa (λ) and μ's (λ) of the tissues were extracted from the measured diffuse reflectance spectra using an inverse Monte-Carlo model of diffuse reflectance. Tissue heating was stopped when the wavelength-averaged scattering plateaued.

RESULTS

The wavelength-averaged optical properties, <μ's (λ)> and <μa (λ)>, for native porcine tissues (n = 66) at room temperature, were 5.4 ± 0.3 cm(-1) and 0.780 ± 0.008 cm(-1) (SD), respectively. The <μ's (λ)> and <μa (λ)> for native chicken breast tissues (n = 66) at room temperature, were 2.69 ± 0.08 cm(-1) and 0.29 ± 0.01 cm(-1) (SD), respectively. In the first experiment, the <μ's (λ)> of coagulated porcine and chicken breast tissue rose to 56.4 ± 3.6 cm(-1) at 68.7 ± 1.7°C (SD), and 52.8 ± 1 cm(-1) at 57.1 ± 1.5°C (SD), respectively. Correspondingly, the <μa (λ)> of coagulated porcine (140.6°C), and chicken breast tissues (130°C) were 0.75 ± 0.05 cm(-1) and 0.263 ± 0.004 cm(-1) (SD). For both tissues, charring was observed at temperatures above 80°C. During continuous monitoring of porcine tissue (with connective tissues) heating, the <μ's (λ)> started to rise rapidly from 13.7 ± 1.5 minutes and plateaued at 19 ± 2.5 (SD) minutes. The <μ's (λ)> plateaued at 11.7 ± 3 (SD) minutes for porcine tissue devoid of connective tissue between probe and tissue surface. No charring was observed during continuous monitoring of thermal ablation process.

CONCLUSION

The changes in optical absorption and scattering properties can be continuously quantified, which could be used as a diagnostic biomarker for assessing tissue coagulation/damage during thermal ablation. Lasers Surg. Med. 48:686-694, 2016. © 2016 Wiley Periodicals, Inc.