ORBi: Massaux Carine - High pressure-induced gel formation of chicken meat patties

Reference : High pressure-induced gel formation of chicken meat patties


	Document type :	Scientific congresses and symposiums : Paper published in a journal
	Discipline(s) :	Physical, chemical, mathematical & earth Sciences : Physics
	To cite this reference:	http://hdl.handle.net/2268/70635

Title :	High pressure-induced gel formation of chicken meat patties
Language :	English
Author, co-author :	Massaux, Carine [Université de Liège - ULg > Gembloux Agro-Bio Tech > > Technologie des IAA > >]
	Bitar, C. [> > > >]
	Bera, François [Université de Liège - ULg > Gembloux Agro-Bio Tech > Technologie des IAA > >]
	Sindic, Marianne [Université de Liège - ULg > Gembloux Agro-Bio Tech > Technologie des IAA > >]
	Deroanne, Claude [Université de Liège - ULg > Gembloux Agro-Bio Tech > Technologie des IAA > >]
Publication date :	2000
Journal title :	High Pressure Research
Publisher :	Taylor & Francis Ltd
Volume :	19
Issue/season :	1-6
Pages :	465-473
Peer reviewed :	Yes (verified by ORBi)
ISSN :	0895-7959
City :	Abingdon
Country :	United Kingdom
Keywords :	[en] high pressure ; meat proteins ; gelification ; chicken patties
Abstract :	[en] High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L) and a decrease of redness (a) and yellowness (b*); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating. The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality. is observed by prolonging the pressurisation time up to 30 min. The pressurisation temperature (between 15 and 40 degreesC) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels.
Permalink :	http://hdl.handle.net/2268/70635

There is no file associated with this reference.

All documents in ORBi are protected by a user license.

Dspace v1.5