Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat
High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultr...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Dez., Seite 10820132241261133 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , , , , , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
|
| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Emerging technologies hydrostatic pressure meat emulsion myofibrillar protein sodium reduction |
| Résumé: | High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.5% NaCl - control 1), F1-C (1.25% NaCl - control 2), F1-100 (1.25% NaCl and 100 MPa), F1-200 (1.25% NaCl and 200 MPa), F2-C (1.25% NaCl, 1.60% KCl), F2-100 (1.25% NaCl, 1.60% KCl, 100 MPa), and F2-200 (1.25% NaCl, 1.60% KCl, 200 MPa). Proximate composition, sodium content, emulsion stability, extraction yield of myofibrillar proteins, instrumental color, texture profile, and microstructure of the samples were evaluated. Pressurization and salt reduction did not affect chemical composition (moisture, fat and protein) of the samples, while HHP increased protein extraction, forming a more compact, homogeneous and better distributed gel, improving emulsion stability and increasing mortadella hardness. Therefore, this technique could effectively compensate the deterioration in the protein gel matrix caused by salt reduction. Studies are necessary to investigate the effects of HPP on sensory properties and lipid oxidation of mortadella |
|---|---|
| Description: | Date Revised 10.12.2024 published: Print-Electronic Citation Status Publisher |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132241261133 |