COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE
https://doi.org/10.21323/2414-438X-2017-2-1-37-46
Abstract
In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.
The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration.
Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.
An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.
A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7%) of the pH value in the pasteurized canned foods and a significant decrease (by 8.4%) in the sterilized canned foods were observed by the end of storage.
About the Authors
V. B. Krylova
The V.M. Gorbatov All-Russian Meat Research Institute
109316, Moscow, Talalikhina str., 26
Tel.: 8-495-676-74-01
E-mail: krylova-vniimp@yandex.ru
Russian Federation
doctor of technical sciences, professor, leading research scientist, the chief of the Direction “The technology of canned and extruded food products” of the Department of Sci-entific Applied and Technological Developments
Russian Federation
doctor of technical sciences, professor, leading research scientist, the chief of the Direction “The technology of canned and extruded food products” of the Department of Sci-entific Applied and Technological Developments
T. V. Gustova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, docent, leading research scientist of the Direction “The technology of canned and extruded food products” of the Department of Scientific Applied and Technological Developments
Russian Federation
candidate of technical sciences, docent, leading research scientist of the Direction “The technology of canned and extruded food products” of the Department of Scientific Applied and Technological Developments
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For citations:
Krylova V.B., Gustova T.V. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE. Theory and practice of meat processing. 2017;2(1):37-46. https://doi.org/10.21323/2414-438X-2017-2-1-37-46
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