Gelation of chicken batters during heating under high pressure |
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| Affiliation: | 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China;2. College of Food Engineering, Anhui Science and Technology University, Fengyang 233100, PR China;3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;4. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co., Ltd., 211899, PR China;5. Max Rubner Institute (MRI), Department of Safety and Quality of Meat, Kulmbach 95326, Germany;1. Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;2. Food and Drug College, Anhui Science and Technology University, Fengyang 233100, PR China;1. Instituto Politéncnico Nacional, CICATA unidad Querétaro, Cerro Blanco 141, Colinas del Cimatario, 76090 Santiago de Querétaro, Mexico;2. Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP 87040, Ciudad Victoria, Tamaulipas,Mexico;3. Institute of Food Science Technology and Nutrition (ICTAN-CSIC), José Antonio Nováis 10, 28040 Madrid, Spain;4. Veterinary Faculty, Department Section of Food Technology, Avda. Puerta de Hierro, s/n. 28040 Madrid, Spain;1. Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland;2. Laboratory of Biochemistry, Wageningen University, 6708WE Wageningen, The Netherlands |
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| Abstract: | 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 relevanceHigh-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. |
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