School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.
National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China.
J Food Sci. 2021 Nov;86(11):4946-4957. doi: 10.1111/1750-3841.15921. Epub 2021 Oct 15.
Here, the effect of high-pressure conditions (0.1-400 MPa) on the water-loss, texture, gel strength, color, dynamic rheological property, and water migration of pork batters containing 0.1% (W/W) Artemisia sphaerocephala krasch gum (PB-AG) is studied. Results indicated that the cooking yield, water-holding capacity, texture, gel strength, L values, and G' values increased with the increase in pressure (0.1-300 MPa) (p < 0.05). Dynamic rheological results (G') revealed that the thermal gelling ability of the PB-AG gel gradually increased with pressure (0.1-300 MPa). The minimum of T content was observed and the proportion of immobilized water decreased at 300 MPa by low-filed nuclear magnetic resonance. However, excessive high-pressure processing treatments (400 MPa) resulted in lower gel strength, WHC, texture, and G'. The scanning electron microscopy results shown that a denser network structure with small cavities was observed at 300 MPa. Therefore, moderate pressure treatment (≤300 MPa) may improve gelation properties of PB-AG gel, while excessive pressure treatment (400 MPa) may weaken the gelation properties. PRACTICAL APPLICATION: High-pressure processing combining Artemisia sphaerocephala krasch gum could enhance the gelation properties of pork batters. To do so, establishing knowledge on gelation properties of pork batters with Artemisia sphaerocephala krasch gum at different pressure levels treatment would be of paramount importance, because this contributes furnishing engineering data pertinent to the technical progress for the processing of emulsion-type meat with high quality.
在此，研究了高压条件（0.1-400 MPa）对含 0.1%（W/W）青蒿琥酯 Krasch 胶（PB-AG）猪肉糊的水分损失、质地、凝胶强度、颜色、动态流变特性和水分迁移的影响。结果表明，随着压力（0.1-300 MPa）的增加，蒸煮产率、持水能力、质地、凝胶强度、L 值和 G'值增加（p < 0.05）。动态流变结果（G'）表明，PB-AG 凝胶的热胶凝能力随着压力（0.1-300 MPa）的增加而逐渐增强。在 300 MPa 时通过低场核磁共振观察到 T 含量的最小值和固定水的比例降低。然而，过高的高压处理（400 MPa）导致凝胶强度、WHC、质地和 G'降低。扫描电子显微镜结果表明，在 300 MPa 时观察到具有小腔的更致密的网络结构。因此，适度的压力处理（≤300 MPa）可能会改善 PB-AG 凝胶的胶凝特性，而过高的压力处理（400 MPa）可能会削弱凝胶特性。实际应用：高压处理结合青蒿琥酯 Krasch 胶可以增强猪肉糊的凝胶特性。因此，在不同压力水平处理下建立含青蒿琥酯 Krasch 胶的猪肉糊凝胶特性知识将是至关重要的，因为这有助于提供与高质量乳化型肉类加工技术进步相关的工程数据。
