The ability of gel-type meat products to hold water is an important quality attribute, which is affected by processing. The aim of this research was to investigate the effects of pressure-assisted heating, which can disrupt myofibrils and hinder heat-induced protein denaturation, on the water holding capacity of chicken meat batters. High pressure-assisted heating (100–400 MPa, 65 °C, and 30 min) and heating-only (0.1 MPa, 65 °C, and 30 min) was applied to chicken meat batters, the centrifugal loss, water distribution and mobility, microstructure, and residual denaturation enthalpy were determined. A threshold pressure of between 300 and 400 MPa was found, below which the WHC was improved, but impaired at greater pressures. Distributed exponential analysis of the T₂ relaxation revealed three states of water binding (T_2b, T₂₁ and T₂₂), each of which was significantly correlated with WHC. Pressure-treated batters had a higher amount of bound water than the heat-only batters, and showed a decrease in immobilized water and an increase in free water with increasing pressure. Myofibril structures were degraded by high pressure. High pressure resulted in a porous microstructure which held more water. However, pressures greater than the threshold caused loose gel-networks and decreased water holding capacities. The heat-denaturation of meat proteins was affected by high pressure. Actin was denatured by high pressure instead of heating, while collagen and some myosin derivatives were preserved from being denatured by heating. The changes in protein denaturation and batter microstructure were correlated with water distribution properties. The results contributed to a better understanding of the effects of high-pressure with heat on the water holding capacity of chicken batters.

Industrial relevance

A beneficial threshold pressure of between 300 and 400 MPa was found, below which the water holding capacity was improved, and above which water holding capacity was reduced. As the effect of high pressure on physical properties and sterilization were not always consistent, this finding reminds the meat industry need to adopt a suitable pressure to achieve a balance between physical properties and sterilization. The low filed nuclear magnetic resonance could be adopted in a routine examination of product quality.

中文翻译：

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压力辅助加热对面糊保水性的影响

凝胶型肉制品的保水能力是重要的质量属性，受加工的影响。这项研究的目的是研究压力辅助加热对鸡肉糊面团保水能力的影响，该加热可以破坏肌原纤维并阻碍热诱导的蛋白质变性。将高压辅助加热（100-400 MPa，65°C和30分钟）和仅加热（0.1 MPa，65°C和30分钟）应用于鸡肉糊，离心损失，水分分布和流动性确定了其微观结构和残余变性焓。发现阈值压力在300到400 MPa之间，低于此阈值WHC有所改善，但在较高压力下会受到损害。T _2的分布式指数分析弛豫表明水结合的三种状态（T _2b，T ₂₁和T ₂₂），其中每一个都与WHC显着相关。加压处理的糊状物比纯热糊状物具有更高的结合水量，并且随着压力的增加，固定水减少，游离水增加。肌原纤维的结构被高压降解。高压导致多孔的微结构容纳更多的水。但是，大于阈值的压力会导致凝胶网络松散​​并降低持水量。肉蛋白质的热变性受到高压的影响。肌动蛋白是通过高压而不是加热来变性的，而胶原蛋白和一些肌球蛋白衍生物则可以通过加热来变性。蛋白质变性和面糊微结构的变化与水的分布特性相关。

行业相关性

发现在300至400MPa之间的有益阈值压力，在该阈值压力以下，保水能力提高，而在其之上保水能力降低。由于高压对物理性能和灭菌的影响并不总是一致的，因此该发现提醒肉类行业需要采用合适的压力以实现物理性能和灭菌之间的平衡。低档核磁共振可用于产品质量的常规检查。