Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Autor:	Yun-Jung Kim, Hiro Ogoshi, Tadayuki Nishiumi, Atsushi Suzuki, Shinobu Fujimura
Rok vydání:	2013
Předmět:	Residue (complex analysis) Hydrogen Chemistry Sodium food and beverages chemistry.chemical_element Condensed Matter Physics Pascalization chemistry.chemical_compound Organic chemistry Carbonate Palatability Food science Texture (crystalline) Water content
Zdroj:	High Pressure Research. 33:354-361
ISSN:	1477-2299 0895-7959
DOI:	10.1080/08957959.2013.783029
Popis:	In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c7ecaf81477161fb434b0227747552d1 https://doi.org/10.1080/08957959.2013.783029 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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