Influence of pectin modification on water binding properties

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7°C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2°C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.

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Evaluation of water binding properties of powdered meat binders, substitutes, and extenders by mixing with freeze-dried meat preparations and measuring the uptake of water on the Baumann apparatus

Nahrung/Food ◽

10.1002/food.19860300520 ◽

1986 ◽

Vol 30 (5) ◽

pp. 559-561 ◽

Cited By ~ 2

Author(s):

L. Heinevetter ◽

B. Gassmann ◽

J. Kroll

Keyword(s):

Binding Properties ◽

Water Binding ◽

Freeze Dried

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Effect of Stretching Temperature on Proteolysis, Expressible Serum and Titratable Acidity of Mozzarella Cheese

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.327.139 ◽

2011 ◽

Vol 327 ◽

pp. 139-142

Author(s):

Miao Ying ◽

Liu Jing ◽

Zhao Zheng

Keyword(s):

Block Design ◽

Starter Culture ◽

Titratable Acidity ◽

Mozzarella Cheese ◽

Binding Properties ◽

Water Binding ◽

Randomized Block Design ◽

Higher Temperature ◽

The Impact ◽

Made In

The impact of stretching temperature on proteolysis, titratable acidity and expressible serum of Mozzarella cheese during storage at 4 °C was determined. Three vats of cheese with three different stretching temperatures (75 °C, 85 °C, 95 °C) were made in one day. Cheese making was replicated on three different days as a randomized block design. Cheeses stretched at temperature of 95 °C had the lowest values of titratable acidity. Nitrogen soluble in pH4.6 acetate buffer and 12% TCA increased for all cheeses with age, but the rates of increase were slower in cheese stretched at higher temperature. This indicated that the coagulant and starter culture were heat inactivated during stretching at higher temperature. The amount of expressible serum obtained on centrifugation at 12500 rpm for 60 min at 25 °C decreased during aging, corresponding to an increase in water-binding properties. However, the rate of decrease was much lower in cheese stretched at higher temperature, which indicated the persistence of poor water-binding properties.

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