当前位置: X-MOL 学术Innov. Food Sci. Emerg. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Gelation of chicken batters during heating under high pressure
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2021-10-02 , DOI: 10.1016/j.ifset.2021.102848
Hai-bo Zheng 1, 2, 3, 4 , Bao-cai Xu 1 , Xing-lian Xu 3 , Chao Li 4 , Tomas Bolumar 5 , Zong-yuan Zhen 2
Affiliation  

The gelling process of chicken meat batters, which were heated (75 °C) under atmospheric pressure or high pressure (200/400 MPa), was investigated by determining the hardness of batter, residual denaturation enthalpy, microstructure, and protein secondary structure. The results showed that meat batters heated at 200 MPa showed a similar increase in hardness to heat-only samples, but meat batters heated at 400 MPa showed a texture decreasing tendency after a limited increase. High pressure disrupted the myofibrils, promoted protein denaturation and aggregation in the first stage of heating under pressure treatment. In the second stage of treatment, heating was the main driving force for protein gelation, which was disturbed by hindering the structural transformation of proteins in the presence of high pressure during heating. The effect of 200 MPa on muscle proteins was relatively gentle and had a less negative effect. Excessive high pressure should be avoided when applying heating under pressure for gel-type meat products processing.

Industry relevance

High-pressure processing is increasingly applied in the meat industry. By combining high pressure with heating, their effects on texture improvement and microbial inactivation can be maximized. In this study, the influence of high pressure on the texture of meat products was analyzed, which showed that excessive pressure would significantly interfere with the thermal denaturation of the protein, thus adversely affecting the formation of the gel structure. High pressure at 400 MPa and above should be avoided when applying heating under pressure for gel-type meat products processing.



中文翻译:

高压加热过程中鸡肉糊的凝胶化

通过测定面糊的硬度、残余变性焓、微观结构和蛋白质二级结构,研究了在常压或高压(200/400 MPa)下加热(75°C)的鸡肉面糊的凝胶过程。结果表明,在 200 MPa 加热的肉糊表现出与仅加热样品相似的硬度增加,但在 400 MPa 加热的肉糊在有限的增加后显示质地下降的趋势。高压破坏了肌原纤维,促进了加压处理加热第一阶段的蛋白质变性和聚集。在处理的第二阶段,加热是蛋白质凝胶化的主要驱动力,加热过程中高压存在阻碍蛋白质的结构转变。200 MPa 对肌肉蛋白的影响相对温和,负面影响较小。在压力下加热凝胶型肉制品时,应避免过高的压力。

行业相关性

高压加工越来越多地应用于肉类行业。通过将高压与加热相结合,它们对质地改善和微生物灭活的影响可以最大化。本研究分析了高压对肉制品质地的影响,表明过大的压力会显着干扰蛋白质的热变性,从而对凝胶结构的形成产生不利影响。凝胶类肉制品加工在加压下加热时,应避免400兆帕及以上的高压。

更新日期:2021-10-08
down
wechat
bug