2024-03-28T16:05:21Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1208432016-02-18T03:49:32Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Jiménez Colmenero, Francisco
author
2002
One of the various applications of high pressure processing (HPP) in food treatment is to affect myofibrillar proteins and their gel-forming properties, which suggests interesting possibilities for the development of processed muscle-based food. In light of the thermolabile nature of protein meat systems and the variation in the rates at which pressure (P) and temperature (T) changes take place in the product, this article provides an overview of the conditions in which pressure-assisted gelation is achieved in myosystems depending on the sequence in which pressure/temperature combinations are applied. It also analyses other relevant circumstances affecting the conditions in which muscle foods are pressurized, which could place limitations on the interpretation of the results. © 2002 Elsevier Science Ltd. All rights reserved.
Trends in Food Science and Technology 13: 22- 30 (2002)
http://hdl.handle.net/10261/120843
10.1016/S0924-2244(02)00024-9
Muscle protein gelation by combined use of high pressure/temperature