Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.

Autor:	Nacimento RD; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil., Vidal VAS; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil.; Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain., de Souza Paglarini C; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil.; Department of Food Engineering, School of Architecture and Engineering, Mato Grosso State University, Barra do Bugres, Brazil.; Department of Food and Nutrition, School of Nutrition, Federal University of Mato Grosso, Cuiabá, Brazil., Domínguez R; Centro Tecnológico de la Carne de Galicia, Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain., Barros JC; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil., Cristianini M; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil., Pollonio MAR; School of Food Engineering, Cidade Universitária Zeferino Vaz, State University of Campinas, (UNICAMP), São Paulo, Brazil.
Jazyk:	angličtina
Zdroj:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Dec 09, pp. 10820132241261133. Date of Electronic Publication: 2024 Dec 09.
DOI:	10.1177/10820132241261133
Abstrakt:	High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.5% NaCl - control 1), F1-C (1.25% NaCl - control 2), F1-100 (1.25% NaCl and 100 MPa), F1-200 (1.25% NaCl and 200 MPa), F2-C (1.25% NaCl, 1.60% KCl), F2-100 (1.25% NaCl, 1.60% KCl, 100 MPa), and F2-200 (1.25% NaCl, 1.60% KCl, 200 MPa). Proximate composition, sodium content, emulsion stability, extraction yield of myofibrillar proteins, instrumental color, texture profile, and microstructure of the samples were evaluated. Pressurization and salt reduction did not affect chemical composition (moisture, fat and protein) of the samples, while HHP increased protein extraction, forming a more compact, homogeneous and better distributed gel, improving emulsion stability and increasing mortadella hardness. Therefore, this technique could effectively compensate the deterioration in the protein gel matrix caused by salt reduction. Studies are necessary to investigate the effects of HPP on sensory properties and lipid oxidation of mortadella. Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu