GEPEA (UMR CNRS 6144), ONIRIS, Nantes, France.
J Food Sci. 2012 Aug;77(8):E188-94. doi: 10.1111/j.1750-3841.2012.02816.x.
The interaction of salt (0%, 1.5%, and 3% in the final product) and a high-pressure treatment (500 MPa, 20 °C, 6 min) was investigated using pork biceps femoris muscle. The Warner-Bratzler shear force and the water holding capacity (WHC) were assessed and linked to the microstructure evaluation by environmental scanning electronic microscopy (ESEM). Pressure-treated and cooked samples showed a high Warner-Bratzler shear force with a low WHC compared to control cooked samples. These negative effects could be linked to the general shrinkage of the structure as observed by ESEM. The addition of 1.5% salt was sufficient to improve the technological properties of the high-pressure-treated samples and to counteract the negative effect of high pressure on texture and WHC. This phenomenon could be linked to the breakdown in structure observed by ESEM. This study states that it is possible to produce pressurized pork products of good eating quality by adding limited salt levels.
采用猪腿二头肌肌肉研究了盐（最终产品中为 0%、1.5%和 3%）和高压处理（500 MPa、20°C、6 分钟）的相互作用。评估了 Warner-Bratzler 剪切力和持水力（WHC），并通过环境扫描电子显微镜（ESEM）将其与微观结构评估相关联。与对照煮熟的样品相比，高压处理和煮熟的样品的 Warner-Bratzler 剪切力较高，持水力较低。这些负面影响可能与 ESEM 观察到的结构普遍收缩有关。添加 1.5%的盐足以改善高压处理样品的技术特性，并抵消高压对质地和持水力的负面影响。这种现象可能与 ESEM 观察到的结构破坏有关。本研究表明，通过添加有限的盐水平，可以生产出具有良好食用品质的加压猪肉产品。
