Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

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Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure

International Journal of Food Properties ◽

10.1080/10942912.2013.819363 ◽

2014 ◽

Vol 18 (1) ◽

pp. 81-92 ◽

Cited By ~ 21

Author(s):

Bin Jiang ◽

Wenhao Li ◽

Xiaosong Hu ◽

Jihong Wu ◽

Qun Shen

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Mung Bean ◽

Mung Bean Starch

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Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

International Journal of Food Engineering ◽

10.2202/1556-3758.1217 ◽

2007 ◽

Vol 3 (3) ◽

Cited By ~ 16

Author(s):

Kun Sha ◽

Ping Qian ◽

Li-Jun Wang ◽

Zhan-hui Lu ◽

Li-Te Li

Keyword(s):

Water Retention ◽

Storage Time ◽

Soluble Starch ◽

Prolonged Storage ◽

Water Retention Capacity ◽

Study Quality ◽

Total Water ◽

Retention Capacity ◽

Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

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Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽

10.3390/foods10081872 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1872

Author(s):

Huipeng Liu ◽

Yiyuan Xu ◽

Shuyu Zu ◽

Xuee Wu ◽

Aimin Shi ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Tertiary Structure ◽

Quaternary Structure ◽

Meat Products ◽

Myofibrillar Protein ◽

Conformational Structure ◽

Gel Properties ◽

The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

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Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey

Food Chemistry ◽

10.1016/j.foodchem.2012.06.012 ◽

2012 ◽

Vol 135 (3) ◽

pp. 1448-1454 ◽

Cited By ~ 11

Author(s):

Nasser A. Al-Habsi ◽

Keshavan Niranjan

Keyword(s):

Antimicrobial Activity ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Manuka Honey

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Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Foods ◽

10.3390/foods9020218 ◽

2020 ◽

Vol 9 (2) ◽

pp. 218 ◽

Cited By ~ 2

Author(s):

Xiaoping Feng ◽

Zhongyu Zhou ◽

Xiaoqiong Wang ◽

Xiufang Bi ◽

Yuan Ma ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Lemon Juice ◽

Aerobic Bacteria ◽

Most Probable Number ◽

Total Phenols ◽

Probable Number ◽

The Us ◽

Total Anthocyanins

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

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