Abstract
Hydrostatic 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 thermal- and pressure-induced protein denaturation. Both kinds of physical destabilisation/stabilisation of proteins by pressure-induced effects increased with pressure level.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
