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DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

AuthorsFernández Martín, Fernando CSIC; Fernández, Paloma; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID
Issue Date2000
CitationEuropean Food Research and Technology 211: 387- 392 (2000)
AbstractHydrostatic high-pressure/temperature treatments were conducted at low (10 °C) and high temperatures (60, 70, and 80 °C) on different types of meat batters. Pressure-induced effects on proteins were intensified by sodium chloride molarity at low and high temperatures. Treatments at 10 °C under pressurisation yielded net thermal destabilisation effects on meat proteins pertaining either to muscle or batter systems. Heating at usual cooking temperature of 70 °C under pressure yielded net stabilising effects on meat batter proteins. Overheating at 80 °C was needed for entire protein denaturation. Pork and chicken meats were very similar in behaviour but chicken batters exhibited relatively higher thermaland pressure-induced protein denaturation. Both kinds of physical destabilisation/stabilisation of proteins by pressure-induced effects increased with pressure level. © Springer-Verlag 2000.
Identifiersdoi: 10.1007%2Fs002170000179‎
issn: 1438-2377
Appears in Collections:(IF) Artículos
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