Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing

Meat Science ◽  
2021 ◽  
pp. 108439
Author(s):  
Huijuan Yang ◽  
Fei Tao ◽  
Guangtian Cao ◽  
Minyi Han ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Structures ◽  
High Pressure Processing ◽  
Reduced Fat ◽  
Reduced Salt ◽  
Meat Batter

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 79-87 ◽  
Author(s):  
Huijuan Yang ◽  
Muhammad Ammar Khan ◽  
Xiaobo Yu ◽  
Haibo Zheng ◽  
Minyi Han ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Structures ◽  
High Pressure Processing ◽  
Reduced Fat

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 69-78 ◽  
Author(s):  
Huijuan Yang ◽  
Minyi Han ◽  
Yun Bai ◽  
Yanqing Han ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
High Pressure ◽  
Water Distribution ◽  
High Pressure Processing ◽  
Reduced Fat ◽  
Reduced Salt ◽  
Pork Sausages

Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time

2021 ◽  
pp. 102687
Author(s):  
Huijuan Yang ◽  
Lihong Chen ◽  
Honggang Tang ◽  
Haifeng Wang ◽  
Jin Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Reduced Fat ◽  
Reduced Salt

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

2006 ◽  
Vol 54 (26) ◽  
pp. 9959-9965 ◽  
Author(s):  
C. Ruiz-Capillas ◽  
P. Aller-Guiote ◽  
J. Carballo ◽  
F. Jiménez Colmenero
Keyword(s):  
High Pressure ◽  
Biogenic Amine ◽  
High Pressure Processing ◽  
Chilled Storage ◽  
Meat Batter

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

2015 ◽  
Vol 29 ◽  
pp. 125-133 ◽  
Author(s):  
Huijuan Yang ◽  
Minyi Han ◽  
Xia Wang ◽  
Yanqing Han ◽  
Juqing Wu ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Pork Sausage ◽  
Reduced Fat ◽  
Reduced Salt

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

2017 ◽  
Vol 23 (7) ◽  
pp. 561-581 ◽  
Author(s):  
Lígia MR Santos ◽  
Fabiano A Oliveira ◽  
Elisa HR Ferreira ◽  
Amauri Rosenthal
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Protein Structures ◽  
High Pressure Processing ◽  
Sensory Characteristics ◽  
High Pressure Homogenization ◽  
Barley Malt

Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials

2021 ◽  
Vol 38 (3) ◽  
pp. 513-531
Author(s):  
Yoon S. Song ◽  
John L. Koontz ◽  
Rima O. Juskelis ◽  
Eduardo Patazca ◽  
William Limm ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact
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