Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time
文献类型： 外文期刊
作者： Yang, Huijuan 1 ; Chen, Lihong 2 ; Tang, Honggang 2 ; Wang, Haifeng 3 ; Zhang, Jin 3 ; Xiao, Chaogen 3 ; Tao, Fei 1 ; Cao 1 ;
作者机构： 1.China Jiliang Univ, Coll Standardizat, Hangzhou 310018, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
3.Zhejiang Gongshang Univ, Collaborat Innovat Ctr Seafood Deep Proc, Inst Seafood, Zhejiang Prov Joint Key Lab Aquat Prod Proc, Hangzhou, Peoples R China
关键词： High pressure processing; High-pressure treating time; T-2 relaxation properties; Tenderness
期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）
ISSN： 1466-8564
年卷期： 2021 年 70 卷
页码：
收录情况： SCI
摘要： This study investigated the effect of high-pressure treating time (HPTT) on the tenderness of reduced-fat reducedsalt (RFRS) meat gels. The result of shear force value showed that the RFRS meat gels exhibited excellent tenderness treated with 200 MPa for 3 min. The mechanism of tenderness enhancement was revealed from the perspective of water migration characteristics in meat batters. After HPP, the characteristics of water molecules in meat batters were investigated using low-field nuclear magnetic resonance (LF-NMR) T-2 relaxometry. The datas of T-2 relaxation time and peak area indicated the free water changed into immobilized water significantly. The result of principal components analysis showed that the sample treated with a proper HPPT (3 min) was significantly different from the others. The tenderness of RFRS meat gel products was improved with the application of 200 MPa, especially treated with 3 min. The improvement of tenderness could be ascribed to the increase of immobilized water. The possible increase of the diameter in three-dimensional gel network might lead to more water molecules entrapped.
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