Functional properties of a spray-dried porcine red blood cell fraction treated by high hydrostatic pressure

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 461-468

  Toldra M ^a   Elias, A ^a   Pares D ^a   Saguer, E ^a   Carretero, C ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Colour; Functional properties; Hemoglobin; High hydrostatic pressure; Microbial counts; Red blood cell fraction; Spray drying

Indexed keywords

HEMOGLOBIN; WATER;

ACIDITY; ANIMAL CELL; ARTICLE; BACTERIAL COUNT; CELL FRACTIONATION; COLOR; CONTROLLED STUDY; ERYTHROCYTE; FOAM STABILITY; FOAMING; GEL; HEAT; HYDROSTATIC PRESSURE; ISOELECTRIC POINT; NONHUMAN; OXIDATION; SOLUBILITY; SPRAY DRYING; SURFACE PROPERTY;

BACTERIA (MICROORGANISMS); SUIDAE;

EID: 3242754979     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.060     Document Type: Article

References (29)

1. AOAC (1995). Official methods of analysis (16th ed., p. 1141). Washington DC: Association of Official Analytical Chemists
2. Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement (2nd ed., p. 400). New York: Academic Press Inc
3. Carlez A., Veciana-Nogues T., Cheftel J.C. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft und-Technologie. 28(5):1995;528-538
4. Cheah P.B., Ledward D.A. Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Science. 45(3):1997;411-418
5. Cheftel J. C. (1992). Effects of high hydrostatic pressure on food constituents: An overview. In C. Balny, R. Hayashi, K. Heremans, & P. Masson (Eds.), High pressure and biotechnology: (Vol. 224, p. 195-209). Colloque INSERM, John Libbey Eurotext Ltd
6. Cheftel J.C., Cuq J.L., Lorient D. Protéines alimentaires. biochimie, propiétés fonctionnelles, valeur nutritionnelle, modifications chimiques. (p. 310):1992;Tecnique et Documentation, Lavoisier, Paris
7. Defaye A.B., Ledward D.A., MacDougall D.B., Tester R.F. Renaturation of metmyoglobin subjected to high isostatic pressure. Food Chemistry. 52:1995;19-22
8. Hayakawa S., Ogawa T., Sato Y. Some functional properties under heating of the globin prepared by carboxymethyl cellulose procedure. Journal of Food Science. 47:1982;1415-1418
9. Hoover D.G., Metrick C., Papineau A.M., Farkas D.F., Knorr D. Biological effects of high hydrostatic pressure on food microorganisms. Food Technology. 43(3):1989;99-107
10. Kocher P.N., Foegeding E.A. Microcentrifuge-based method for measuring water-holding of protein gels. Journal of Food Science. 58:1993;1040-1046
11. Morr C.V., German B., Kinsella J.E., Regenstein J.M., Van Buren J.P., Kilara A., Lewis B.A., Mangino M.E. A collaborative study to develop a standardized food protein solubility procedure. Journal of Food Science. 50:1985;1715-1718
12. Nakamura R., Hayakawa S., Yasuda K., Sato Y. Emulsifying properties of bovine blood globin: A comparison with some proteins and their improvement. Journal of Food Science. 49:1984;102-104
13. Okamoto M., Kawamura Y., Hayashi R. Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins. Agricultural and Biological Chemistry. 54(1):1990;183-189
14. Parés, D. (1998). Characterization and valorization of porcine blood from industrial abattoirs. PhD Thesis, University of Girona
15. Parés D., Ledward D.A. Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing. Food Chemistry. 74:2001;139-145
16. Parés D., Saguer E., Carretero C. Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pH. Journal of Food Science. 63(6):1998;958-961
17. Parés D., Saguer E., Saurina J., Suñol J.J, Toldrà M., Carretero C. DSC study of the effects of high pressure and spray-drying treatment on porcine plasma. Journal of Thermal Analysis. 52:1998;837-844
18. Parés D., Saguer E., Toldrà M., Carretero C. Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma. Journal of Food Science. 65(3):2000;486-490
19. Parés D., Saguer E., Toldrà M., Carretero C. High hydrostatic pressure as a method to reduce microbial contamination of porcine blood plasma. Food Science and Technology International. 7(2):2001;117-121
20. Ranken M.D. Applications of blood proteins. Grant R.A. Applied protein chemistry. 1980;169-180 Applied Science Publishers Ltd, London
21. SAS Institute Inc. (1990). SAS/SAT User's Guide, version 6, 4th ed. Cary, NC: SAS Institute
22. Stryer, L. (1995). Biochemistry (4th ed., p. 1064). New York: W.H. Freeman and Company
23. Toldrà, M. (2002). Revalorization of porcine red blood cells fraction from industrial abattoirs. PhD Thesis, University of Girona, Spain
24. Toldrà M., Busquets A., Saguer E., Parés D., Carretero C. Effects of high hydrostatic pressure treatment on porcine blood red cells fraction. Food Science and Technology International. 8(1):2002;41-48
25. Toldrà M., Saguer E., Felip P., Parés D., Carretero C. Efecto de la adición de sustancias antioxidantes a la fracción celular de la sangre de cerdo sobre el oscurecimiento producido durante la deshidratación por atomización. Alimentación: Equipos y Tecnología. 3:2000;53-58
26. Tybor P.T., Dill C.W., Landmann W.A. Functional properties of protein isolated from bovine by continuos pilot process. Journal of Food Science. 40(1):1975;155-159
27. Van Camp, J. (1996). High hydrostatic pressure-induced denaturation, aggregation, and gel formation of foods proteins. PhD Thesis, University of Gent, Belgium
28. Wismer-Pedersen J. Use of haemoglobin in foods - A review. Meat Science. 24(1):1988;31-45
29. Zayas J.F. Functionality of proteins in food. (p. 370):1997;Springer- Verlag, Berlin