Biomedical Engineering Reference
In-Depth Information
developed (Doona et al.
2005
,
2012
; Tananuwong et al.
2012
). HPP is a processing
technique that is capable of producing safe and high sensory and nutritional foods.
The technology has been widely used in processing meat and seafood products in
the U.S., Japan, and European countries. This section reviews the effects of HPP on
the physical, chemical, and microbiology quality of meat and seafood products.
11.3.1
Meat and Meat Products
11.3.1.1
Water Holding Capacity, Tenderness, and Cooked Yield
Water-holding capacity, cooked yield, and tenderness are important factors for meat
and meat products for assessing its quality. In general, HPP increases water-holding
capacity, cooked yield, and tenderness of meat and meat products. The pressure in
HPP creates protein hydration and causes raw protein to unfold and exposes non-
covalent interactions that lead to improved yield and moistness and reduced liquid
loss of meat and meat products. Mor-Mur and Yuste (
2003
) observed that sausages
treated with 500 MPa at 65 °C had less weight loss as compared to heat-treated
sausages after cooking. Schenkova et al. (
2007
) reported that a brief exposure of
cow muscle to 100 and 300 MPa at 10 °C decreased the hardness of the muscle.
HPP (100-400 MPa, 10-20 °C) and salt (1-2 %) reduced the cooking loss of meat
batters (Iwasaki et al.
2006
; Sikes et al.
2009
). Bowker et al. (
2010a
) examined the
effects of HPP on marination and meat quality characteristics of turkey breasts and
found that HPP increased brine uptake and processing yield and reduced cooking
loss and hardness. In another study, Bowker et al. (
2010b
) observed a similar result
for moisture-enhanced pork loins. Souza et al. (
2011
) examined HPP (215 MPa,
33 °C, 15 s) on postmortem metabolism and pork quality and found that HPP par-
tially inhibited postmortem metabolism and increased cook yield and tenderness.
An increased water-holding capacity induced by HPP was also observed in frank-
furters (Souza et al.
2012
). A tender meat was obtained when post-rigor meat was
treated at 100-200 MPa while the temperature was raised from ambient to around
60 °C (Ma and Ledward
2013
). The effect of HPP on the water-binding capacity of
salt-soluble meat protein containing 0.2 % CaCl
2
and 0.6 % k-carrageenan gels was
investigated by Ma et al. (
2013
). The results showed that 300-400 MPa improved
the water-binding capacity and suggested that HPP might be used to produce low-
fat and low-sodium meat products. Raw ostrich sausages treated with HPP (300-
700 MPa, 40-60 °C) had been shown to increase gel strength and water-holding
capacity (Chattong and Apichartsrangkoon
2009
). The effect of pressure to increase
the solubilization of proteins, emulsifi cation of fat, and forming of a stable gel net-
work in meat are part of the factors that contribute to the water holding capacity of
meat and meat products (Iwasaki et al.
2006
; Sikes et al.
2009
). Beef samples pres-
surized at 200, 300, and 400 MPa at two different temperatures at 20 °C and 40 °C
showed pressure and temperature had signifi cant effects on cooking losses and
lower pressure (200 MPa) at 40 °C had a lower cooking loss than at higher pressure
