Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

“…A possible reason for this is that high-pressure processing can unfold muscle proteins, prompting more proteins to dissolve and form a three-dimensional network that entraps water molecules during heating ( Wang et al, 2019 ; Carballo et al, 2000 ). Some researchers have reported that because of the improvement in the solubilisation and denaturation of muscle proteins, there is an increase in water- and fat-holding capacity in meat batter treated under high-pressure processing occurred ( Kang et al, 2021 ; Yang et al, 2016 ; Velazquez et al, 2021 ). Nevertheless, excessive pressure destroys the hydrogen bonds of partially denatured protein polymers and divides them into oligomers or monomers structures ( Souza et al, 2011 ).…”

“…The muscle proteins unfolded and stretched after treatment under moderate pressure (≤300 MPa), and the exposed hydrophobic residues cross-linked to aggregate, leading to more free sulfhydryl groups that reacted to form disulphide bonds during the heating process ( Zhang et al, 2017 ; Kang et al, 2021 ). Kang, Lu et al (2021) reported that moderately pressure-treated pork batter had a stronger gel structure, but a higher pressure-treated (>300 MPa) gel had a weaker structure; thus, the hardness and chewiness increased as the pressure increased from 0.1 MPa to 300 MPa, and then decreased gradually from 300 MPa to 500 MPa. Sazonova et al (2019) observed a significant decrease in protein extractability in meat batter when treated at over 200 MPa, with muscle protein denaturation and aggregation, which limited their processing properties.…”

“…Thus, appropriate high-pressure processing conditions can improve the water- and fat-holding capacities, textural properties, and processing characteristics of meat products (Velazquezet al, 2021; Yang et al, 2021 ). Some studies have reported that moderate pressure (≤200 MPa) improves the water-holding capacity and gel properties of myofibrillar proteins, whereas excess pressure (>400 MPa) disruptes the gel network and lowers the textural properties ( Kang et al, 2021 ; Grossi et al, 2016 ). Therefore, the objectives of the present study were to determine the changes in the water-holding capacity and gel properties of reduced-fat pork batter produced by high-pressure processing (0.1, 200, and 400 MPa) and pre-emulsified sesame oil and thereby to establish a strategy to produce reduced-fat pork batter with desirable quality.…”

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…However, beyond this range, these factors become counterproductive (Lee & Kang, 2003; Gao et al ., 2015; Chen et al ., 2021). (Kang et al ., 2021) revealed that, within a specific range, a rise in pressure leads to a decrease in the quantity of free water and an increase in the quantity of immobilised water. However, when the pressure beyond this range, the reverse effect is observed.…”

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

“…The mechanism of protein modification caused by high‐pressure and thermal treatments is different. For example, thermal treatment leads to the violent movement of molecules, and destroys or forms covalent and noncovalent bonds (Kang, Lu, Li, & Wang, 2021). Hence, the combination of high‐pressure and thermal treatments may effectively modify the soy 11S globulin.…”