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- W2381722140 abstract "In meat processing the use of modification by high hydrostatic pressure (HHP) will be developed.In this study,effects of HHP on the water-holding capacity(WHC),texture,gel strength and colour characteristics of chicken meat emulsion products adding 1.5% sodium caseinate were investigated in the range of pressure from 50 to 600 MPa,holding time from 5 to 40 min via single-factor experiment,and the mechanism of action was analyzed by SEM.The results showed that:comparing with unpressurized sample,the WHC of samples treated at 200～500 MPa and in 10～30 min can be enhanced significantly (p0.01),too low pressure 50 MPa and too high pressure 600 MPa can significantly reduce the WHC (p0.01).The texture characteristics (hardness,chewiness) increased with increasing pressure.Gel strength also increased with increasing pressure,but deteriorated significantly at 600 MPa (p0.01),which reflected the changes of WHC.The whiteness and chromaticity basically increased and declined with increasing pressure or extending holding time,respectively.However,effectiveness of pressure holding time was limited relatively on WHC,texture and gel strength.It was analyzed comprehensively:a higher yield of chicken meat emulsion product adding sodium caseinate,with better color and texture characteristics,will be obtained at 300MPa for 20min by HHP." @default.
- W2381722140 created "2016-06-24" @default.
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- W2381722140 date "2010-01-01" @default.
- W2381722140 modified "2023-09-26" @default.
- W2381722140 title "Effects of high hydrostatic pressure on the properties and microstructure of chicken meat emulsion products adding sodium caseinate" @default.
- W2381722140 hasPublicationYear "2010" @default.
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