Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.

In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, value, texture properties, initial relaxation times of T, T and T, and peak ratios of P in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the and values, and the peak ratio of P significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to β-sheet, β-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters.