The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat
Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and...
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| Format: | Article |
| Language: | English |
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University of Banja Luka, Faculty of Technology
2020-12-01
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| Series: | Journal of Chemists, Technologists and Environmentalists |
| Subjects: | |
| Online Access: | https://glasnik.tf.unibl.org/article/188 |
| _version_ | 1797447520004079616 |
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| author | Danica Savanović Radoslav Grujić Jovo Savanović Aleksandra Torbica Jelena Tomić Vesna Gojković Cvjetković |
| author_facet | Danica Savanović Radoslav Grujić Jovo Savanović Aleksandra Torbica Jelena Tomić Vesna Gojković Cvjetković |
| author_sort | Danica Savanović |
| collection | DOAJ |
| description | Proteins are the most important ingredients in meat. They are found in meat
in different forms and with different functions. Thymosins are small proteins
present in many animal tissues, with molecular weights of 1000–15000 Da. The
technological processing of meat causes changes in the amount and shape of
the basic ingredients. During the freezing of meat and its storage in the frozen
state, various chemical reactions take place causing changes in the proteins. The
aim of this paper was to examine the influence of the freezing rate and thawing
methods on the changes and behaviour of thymosin proteins in pork meat (M.
longissimus thoracis et lumborum) during storage. Protein analyses were performed
using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman
Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h
to 1.43 cm/h). The samples were tested at different times during 60 days of
storage at -20o
C (after 1, 15, 30, 45, 60 days). Before the analysis, the samples
were thawed in the refrigerator, at room temperature and in the microwave.
After one day of storing frozen meat samples, the relative concentration of
thymosin was less than 1% in all tested samples. During 60 days of storage,
most samples had a slight increase in the relative concentration of thymosin. The
highest relative concentration of thymosin after 60 days of storage (1.67%) was
recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in
a microwave oven. |
| first_indexed | 2024-03-09T13:57:11Z |
| format | Article |
| id | doaj.art-8eaa6d2ec13d449a80fa377283ac4173 |
| institution | Directory Open Access Journal |
| issn | 2712-1267 |
| language | English |
| last_indexed | 2024-03-09T13:57:11Z |
| publishDate | 2020-12-01 |
| publisher | University of Banja Luka, Faculty of Technology |
| record_format | Article |
| series | Journal of Chemists, Technologists and Environmentalists |
| spelling | doaj.art-8eaa6d2ec13d449a80fa377283ac41732023-11-30T12:53:45ZengUniversity of Banja Luka, Faculty of TechnologyJournal of Chemists, Technologists and Environmentalists2712-12672020-12-0111344010.7251/JCTE2001034SThe effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meatDanica Savanović 0Radoslav Grujić 1Jovo Savanović 2Aleksandra Torbica 3Jelena Tomić 4https://orcid.org/0000-0002-8674-6932Vesna Gojković Cvjetković5https://orcid.org/0000-0003-1118-4565University of Banja Luka, Faculty of Technology Banja Luka, Republic of Srpska, B&HPublic Institution School of Applied Medical Sciences, Prijedor, Republic of Srpska, B&HMI ‘’DIM-DIM’’ d.o.o., Laktaši, Republic of Srpska, B&HUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of East Sarajevo, Faculty of Technology Zvornik, Republic of Srpska, B&HProteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20o C (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.https://glasnik.tf.unibl.org/article/188thymosinfreezingpork meat |
| spellingShingle | Danica Savanović Radoslav Grujić Jovo Savanović Aleksandra Torbica Jelena Tomić Vesna Gojković Cvjetković The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat Journal of Chemists, Technologists and Environmentalists thymosin freezing pork meat |
| title | The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| title_full | The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| title_fullStr | The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| title_full_unstemmed | The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| title_short | The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| title_sort | effect of freezing rate frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat |
| topic | thymosin freezing pork meat |
| url | https://glasnik.tf.unibl.org/article/188 |
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