Thermal and rheological properties of pressurized carp meat

Abstract

Abstract In order to make clear the thermal and rheological changes in meat from high pressure treatment, we discussed volume changes, enthalpy changes from measurement of DSC, molecular weight changes from SDS-PAGE, and dynamic viscoelastic measurement on the pressurized samples. Carp meat was pressurized from 98MPa to 490MPa for 13h at 1°C. Although pressurized meat paste under 294MPa produced a gel by heating, meat paste pressurized at not less than 392MPa gave a brittle structure. A comparison of the results from other measurements suggested that there was a similar denaturation mechanism in both heating and pressurizing treatments.