DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

 Hydrostatic high-pressure/temperature treatments were conducted at low (10 °C) and high temperatures (60, 70, and 80°C) on different types of meat batters. Pressure-induced effects on proteins were intensified by sodium chloride molarity at low and high temperatures. Treatments at 10°C under pressurisation yielded net thermal destabilisation effects on meat proteins pertaining either to muscle or batter systems. Heating at usual cooking temperature of 70°C under pressure yielded net stabilising effects on meat batter proteins. Overheating at 80°C was needed for entire protein denaturation. Pork and chicken meats were very similar in behaviour but chicken batters exhibited relatively higher thermal- and pressure-induced protein denaturation. Both kinds of physical destabilisation/stabilisation of proteins by pressure-induced effects increased with pressure level. Received: 30 December 1999 / Revised version: 14 February 2000