Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

Duranton, Frédérique; Simonin, Hélène; Chéret, Romuald; Guillou, Sandrine; Lamballerie, Marie de

doi:10.1111/j.1750-3841.2012.02816.x

Cited by 48 publications

(36 citation statements)

References 37 publications

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“…[13,17,18] With increased pressure muscle fibers become finer and more compact. [19] Pressurization of beef has been shown to reduce sarcomere length. [20] In the semitendinosus (ST) muscles cooking loss increased gradually with increasing pressure up to 300 MPa, this maybe cause to increase the tenderness of meat.…”

Section: Effect Of Different Pressure On Textural Propertiesmentioning

confidence: 99%

Improving Tenderness of Goose Breast by Ultra-High Pressure

Gao

Zeng

et al. 2014

International Journal of Food Properties

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Ultra-high pressure treatment was used to tenderize the goose meat. The conditions of ultra-high pressure were optimized by response surface methodology. Goose meat was subjected to ultra-high pressures of 100, 200, 300, 400, and 500 MPa for 10, 15, 20, 25, and 30 min at 20 • C, respectively. Subsequently the cooking loss rate, water holding capacity, texture, and scanning electron microscope of the products were determined. The pressure and holding time significantly influenced the hardness values (p < 0.05), but did not significantly affect cooking loss rate and water holding capacity (p > 0.05). The hardness significantly decreased after ultra-high pressure treatment. Scanning electron microscope analysis showed that fracture of the rod-like muscle was observed in ultra-high pressure treated samples. Response surface methodology results showed that pressure (213 MPa) and holding time (15.35 min) at 20 • C was helpful to decrease the hardness of goose breast.

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Section: Effect Of Different Pressure On Textural Propertiesmentioning

confidence: 99%

Improving Tenderness of Goose Breast by Ultra-High Pressure

Gao

Zeng

et al. 2014

International Journal of Food Properties

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“…Duranton et al (2012) studied the microstructure of pressure-treated and cooked pork samples using environmental scanning electron microscope. They reported a general shrinkage of the structure as observed due to high pressure.…”

Section: Productsmentioning

confidence: 99%

Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets

Devatkal

Anurag

Bindu

et al. 2014

Food sci. technol. int.

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High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p < 0.05) increased in pressure-treated nuggets. Microstructural studies revealed shrinkage in the structure and loosening of the dense network of meat emulsion due to high-pressure treatment. Pressure treatment resulted in a reduction of 2-3.0 log10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.

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“…High‐pressure processing as a texturing technology can assist in obtaining meat products with lower sodium content by the improved extraction of salt‐soluble proteins (Sikes and others ; Duranton and others ). The tenderness or toughness of meat products after high‐pressure processing is the result of structural modifications of meat proteins.…”

Section: Introductionmentioning

confidence: 99%

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Villamonte

Jury

Jung

et al. 2015

Journal of Food Science

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The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing.

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Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

Cited by 48 publications

References 37 publications

Improving Tenderness of Goose Breast by Ultra-High Pressure

Improving Tenderness of Goose Breast by Ultra-High Pressure

Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

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