Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white.

Ovalbumin solutions (2%, pH 7.0, 200 ohm.cm) and dialyzed fresh egg white (pH 9.2, 200-250 ohm.cm) were subjected to 50-400 exponential decay pulses with an electric field strength of 27-33 kV/cm. The pulse width was ca. 0.3 micros (at a capacitance of 20 nF) or 0.9 micros (at 80 nF), and the corresponding dissipated energy was 0.7 or 2.3 J/(pulse.mL) of solution. The sample temperature was maintained below 29 degrees C. While the four sulfhydryl groups of native ovalbumin did not react with DTNB, they became reactive immediately after pulse processing, indicating either partial protein unfolding or enhanced SH ionization. The extent of SH reactivity increased with dissipated energy, 3.7 SH groups becoming reactive after 100 or 200 pulses at 31.5 kV/cm and 80 nF. However, SH reactivity was reversible, since only 0.79 or 0.2 SH group was found to remain reactive 30 min or 8 h after pulse processing. The fourth derivatives of UV spectra of ovalbumin were determined, before and 15-30 min after pulse processing, to assess possible polarity and conformation changes in the environment of tyrosine and tryptophan. No differences were observed. Thermal gels prepared from fresh or dialyzed egg white had markedly different mechanical and water retention characteristics. Pulse processing of dialyzed egg white (200 pulses, 30 kV/cm, 80 nF) only slightly reduced its gelling properties. Thus electric pulses known to induce significant microbial inactivation did not cause notable changes in the proteins investigated.

Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMR.

Here T(1) and T(2)(*) relaxation time measurements by low-field NMR have been used to quantify the state of oil and water in frozen emulsions. Water-in-oil and oil-in-water emulsions have been studied. A discrete method (NLREG program) and a continuous method (CONTIN program) have been used to analyze the FID and inversion-recovery relaxation curves. The FID signal (T(2)(*)) analysis allowed us to calculate the global solid-intermediate-liquid ratio, and the state of the solid and liquid phases was determined by the T(1) values. Thus we have been able to show that the major part of water ( approximately 99%) is in a solid state in such emulsions (average droplet diameter of about 1.5 &mgr;m). This result was confirmed by the study of a solid paraffin-Span 80-water emulsion and a heavy water-caseinate-triolein emulsion. These first results have shown the interest of this new method for the study of the state of water and oil in frozen emulsions. Copyright 2000 Academic Press.

Effects of high pressure on meat: A review.

Extensive investigations in the last decade have revealed the potential benefits of high pressure processing (100-800 MPa) for the preservation and modification of foods. Simultaneously, a few pressurised foods have become commercially available in Japan, Europe and the USA. In the present review, the basic principles underlying the effects of high pressure on food constituents and quality attributes are first presented. Recent data concerning the following specific effects of high pressure on muscle and meat products are then reported and discussed: changes in muscle enzymes and meat proteolysis; modifications in muscle ultrastructure; effects on myofibrillar proteins; meat texture and pressureassisted tenderisation processes; pressure-induced gelation and restructuring of minced meat; changes in myoglobin and meat colour; influence of pressure on lipid oxidation in muscle; high pressure-inactivation of pathogenic and spoilage micro-organisms in meat; combined high pressure-moderate temperature 'pasteurisation' of meat products.