master's thesis
Cryoprotective effect of β-glucans on beef myofibrllar proteins

Kristina Vidaković (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleKriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa
AuthorKristina Vidaković
Mentor(s)Krešimir Mastanjević (thesis advisor)
Abstract
U ovom radu pomoću diferencijalne motridbene kalorimetrije (DSC) istraživalo se krioprotektorsko djelovanje β-glukana (w = 0 – 6%) na miofibrilarne proteine uzoraka goveđeg mesa nakon jednomjesečnog skladištenja na -30 °C. Također, odredio se utjecaj dodatka β-glukana (w = 0 – 6%) na parametre profila teksture, instrumentalno određene boje i kalo kuhanja uzoraka goveđeg mesa nakon 30 dana skladištenja u smrznutom stanju (-30 °C). Uzorci miofibrilarnih proteina su pripremljeni od goveđeg mesa (uglavnom lat. musculus psoas major), pomiješani s β-glukanom (w = 0 – 6 %), brzo zamrznuti i skladišteni tijekom 30 dana pri -30 °C. Temperature i entalpije denaturacije miofibrilarnih proteina uzoraka goveđeg mesa određene su iz DSC termograma. Povećanjem masenog udjela β-glukana (w = 0 - 6%), temperature i entalpije denaturacije su se statistički značajno (P<0,05) povećale. Dodatak β-glukana (w = 0 - 6%), je statistički značajno (P<0,05) utjecao i na parametre instumentalno određene boje (svjetlina (L*), crveno (a*), žuto (b*) i bijelina (L – 3b*)). Parametri profila teksture, tvrdoća i otpor žvakanju, su se statistički značajno (P<0,05) povećali dok se gubitak pri kuhanju statistički značajno smanjio (P<0,05) dodatkom β-glukana (w = 0 – 6%), dok kohezivnost i elastičnost goveđih miofibrilarnih gelova nisu pokazale statistički značajnu (P>0,05) ovisnost o dodatku β-glukana (w = 0 – 6%). Pomak temperature denaturacije prema višim vrijednostima i povećanje entalpije denaturacije te povećanje vrijednosti nekih parametara teksture i instrumentalno određene boje ukazuju na moguće krioprotektorsko djelovanje β-glukana na miofibrilarne proteine goveđeg mesa.
Keywordsfreezing cryoprotection beef myofibrillar proteins DSC β-glucan
Parallel title (English)Cryoprotective effect of β-glucans on beef myofibrllar proteins
Committee MembersDragan Kovačević
Krešimir Mastanjević
Marko Jukić
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-07-17
Parallel abstract (English)
Cryoprotective effects of β-glucans (w = 0 – 6%) on beef myofibrillar proteins after frozen storage were investigated by the use of Differential scanning calorimetry (DSC). Also influence of frozen storage on texture profile analysis (TPA) parameters, instrumental colour parameters and cooking loss of beef myofibrillar proteins were investigated. Beef myofibrillar proteins samples were prepared from beef meat (mainly lat. musculus psoas major), mixed with β-glucans (w = 0 – 6 %), quickly frozen and stored for 30 days on -30 °C. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (ΔH), were evaluated by DSC thermograms. Peak (Tp) thermal transition temperatures and denaturation enthalpies (ΔH) of beef myofibrillar proteins showed significant (P<0.05) shift to higher values with the increase of mass fraction of β-glucans. Instrumental colour parameters (lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of beef myofibrillar proteins were significantly (P<0.05) affected by addition oat β-glucans. Hardness, gumminess and chewiness increased significantly (P<0.05) and cooking loss decreased significantly (P<0.05) by addition of β-glucans. Cohesiveness and springiness of beef myofibrillar gels were not significantly (p > 0.05) affected by addition of oat β-glucans. Increase in peak thermal transition (Tp), denaturation enthalpies (ΔH), some TPA and instrumental colour parameters indicates possible cryostabilsation effect of β-glucans on beef myofibrillar proteins.
Parallel keywords (Croatian)DSC zamrzavanje krioprotekcija miofibrilarni proteini goveđeg mesa β-glukan
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:804847
CommitterIvana Šuvak