文献类型： 外文期刊
作者： Dong, Kai 1 ; Luo, Xin 1 ; Liu, Lan 1 ; An, Fengping 1 ; Tang, Daobang 2 ; Fu, Lingyun 3 ; Teng, Hui 1 ; Huang, Qun 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China
3.Fujian Zhengda Food Co Ltd, Longyan 364000, Fujian, Peoples R China
4.Chengdu Univ, Sch Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, Chengdu 610106, Peoples R China
关键词： Chicken breast; high-pressure treatment; microstructure; prepared meat products
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： In this study, the effect of high-pressure processing (HPP) on the physico-chemical properties and microstructure of prepared chicken breast meat products was investigated. The result showed that the pH and TBARS values of the prepared chicken breast gradually increased, while the total volatile basic nitrogen value constantly decreased with the increase of pressure (0.1-500 MPa). In addition, the colour attributes (L* anda* values) and texture indexes (hardness and chewiness) significantly improved as the pressure increased. The results of low-field nuclear magnetic resonance demonstrated that the peak area of immobilised water (T-22) first enhanced and then declined with the increase of pressure, reaching the maximum value at 200 MPa. Moreover, the integrity of microstructure and protein secondary structure of prepared chicken breast were also disrupted. These findings could serve as a theoretical basis for a better application of HPP in prepared chicken breast meat products.
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