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Title

Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

AuthorsFernández Martín, Fernando ; Guerra, M. A.; López Caballero, M. E. ; Solas, M. Teresa; Carballo, José ; Jiménez Colmenero, Francisco
KeywordsTPA
SEM
DSC
Microbiology
High pressure/temperature
Meat batters
Plasma proteins
Apple fibre
Potato starch
Thermal behaviour
Texture
Microstructure
Issue Date2000
PublisherWiley-Blackwell
CitationJournal of the Science of Food and Agriculture 80: 1230- 1236 (2000)
AbstractPork meat (low-fat) batters were prepared without and with the addition of three non-meat ingredients: (blood) plasma proteins, (dietary) apple fibre and potato starch. The batters were processed by cooking-alone (70 °C) and by high-pressure/temperature combination (400 MPa/70 °C). Protein denaturation and starch gelatinisation through the different processings were followed by differential scanning calorimetry. Batter characteristics such as water holding (weight loss) and different texture parameters (texture profile analysis) were used as quality criteria for comparisons among different formulations and processes. Plasma proteins and apple fibre behaved as inert fillers in both kinds of processed batters. Potato starch effects depended on processing conditions to the extent that these influenced the degree of gelatinisation. In pressurised batters (pressure and heating in sequence), regular preservation effects against subsequent thermal denaturation of proteins were observed. Differential scanning calorimetry revealed that starch was also pressure-preserved from subsequent thermal gelatinisation, which was confirmed by scanning electron microscopy. The presence of native-like proteins and ungelatinised starch produced cumulative softening effects in pressurised batters. (C) 2000 Society of Chemical Industry.
URIhttp://hdl.handle.net/10261/87822
DOI10.1002/1097-0010(200006)80:8<1230::AID-JSFA628>3.0.CO;2-T
Identifiersdoi: 10.1002/1097-0010(200006)80:8<1230::AID-JSFA628>3.0.CO;2-T
issn: 0022-5142
Appears in Collections:(IF) Artículos
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