Publication Cover
High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

High pressure-induced gel formation of chicken meat patties

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Pages 75-83 | Received 09 Sep 1999, Published online: 19 Aug 2006
 

Abstract

High pressure treatments produce gelified chicken meat patties with new properties (high water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L∗) and a decrease of redness (a∗) and yellowness (b∗); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating.

The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality is observed by prolonging the pressurisation time up to 30min. The pressurisation temperature (between 15 and 40°C) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels.

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