Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl 2 and high‐pressure processing

2019 ◽  
Vol 55 (2) ◽  
pp. 601-609 ◽  
Author(s):  
Yu Wang ◽  
Ying Zhou ◽  
Xi‐xi Wang ◽  
Pei‐jun Li ◽  
Bao‐cai Xu ◽  
...  
Keyword(s):  
High Pressure ◽  
Myofibrillar Protein ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Protein Gel ◽  
Water Holding

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

2015 ◽  
Vol 188 ◽  
pp. 111-118 ◽  
Author(s):  
Ziye Zhang ◽  
Yuling Yang ◽  
Xiaozhi Tang ◽  
Yinji Chen ◽  
Yuan You
Keyword(s):  
High Pressure ◽  
Myofibrillar Protein ◽  
Water Holding Capacity ◽  
Protein Gel ◽  
Water Holding

High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel

2016 ◽  
Vol 52 (3) ◽  
pp. 724-732 ◽  
Author(s):  
Mengyao Wang ◽  
Xing Chen ◽  
Yufeng Zou ◽  
Hongqiang Chen ◽  
Siwen Xue ◽  
...  
Keyword(s):  
High Pressure ◽  
Conformational Changes ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Water Holding

High Pressure Processing and Water Holding Capacity of Sea Bass Skeletal Muscle

2015 ◽  
Vol 24 (8) ◽  
pp. 740-751 ◽  
Author(s):  
Xiaolan Shang ◽  
Anjun Liu ◽  
Jie Zheng ◽  
Ping Wang ◽  
Shi Yin
Keyword(s):  
Skeletal Muscle ◽  
High Pressure ◽  
Sea Bass ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Water Holding

High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)

LWT ◽  
2007 ◽  
Vol 40 (3) ◽  
pp. 544-551 ◽  
Author(s):  
R. Lakshmanan ◽  
John A. Parkinson ◽  
John R. Piggott
Keyword(s):  
High Pressure ◽  
Salmo Salar ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Smoked Salmon ◽  
Water Holding

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

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