High Pressure Processing of Meat, Meat Products and Seafood
2010年9月21日 · High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry.
High-Pressure Processing; Principle, Applications, Impact, and …
2021年1月1日 · In thermal processing of meat, the meat releases water-soluble proteins along released water which itself is a loss. In HPP treatment of pork meat at 300–600 MPa for 1 and 15 min greatly increase the water holding capacity to fivefolds as compare to untreated meat ( Sazonova et al., 2019 ).
Applications of High Pressure Technology in Food Processing
2021年5月18日 · High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods.
高壓加工及微波乾燥鹽麴鴨肉製程之研究 = Study on Shio Koji Duck Meat Process by High …
The effect of HPP on shio koji duck meat was showed that higher pressure caused color change of meat, which was closer to the color of cooked meat. Therefore, 200 MPa HPP treatment for 5 min was selected for shio koji marination of duck breast meat to improve the water retention, reduce hardness by HPP.
High pressure processing improves features of muscle, minced meat products and myofibrillar proteins. The application of moderate pressure treatment to prerigor meat maintains the colour and tenderness. High pressure treatment can increase water-and fat holding capacity and texture of minced meat.
High‐pressure processing of meat: Molecular impacts and …
2020年11月14日 · A large amount of scientific literature expresses the interest in unraveling the mechanism behind pressure-induced protein changes and how to use this pressure-modification effect in the processing of meat products.
Processing of Meat Products Utilizing High Pressure
2016年1月29日 · High pressure processing is an alternative to thermal treatment for the production of safe meat and meat products which retains quality and freshness. Due to its effectiveness and acceptability by consumers, a considerable number of meat companies worldwide apply this technology to extend the shelf life of a wide variety of meat products ...
High-pressure processing (HPP) of meat products: Impact on …
2020年1月1日 · This chapter provides an overview of the scientific knowledge and industrial applications of the use of high-pressure processing (HPP) in fresh and processed meats. The various effects of HPP on microorganisms and meat components such as structural proteins and the myoglobin color system are described.
Comprehensive Bibliometric Analysis on High Hydrostatic Pressure …
5 天之前 · The industrial application of high hydrostatic pressure (HHP) can be traced back to the late 19th century in the fields of mechanical and chemical engineering. Its growth as a food preservation technique has developed and massified in certain countries in the last 30 years. However, there is no global overview of the research conducted on this topic. The aim of this study was to recognize ...
Processing, Quality and Safety of Irradiated and High Pressure ...
2014年10月17日 · High pressure processing (HPP), also known as high hydrostatic pressure (HHP) or ultra high pressure (UHP) processing, uses hydrostatic pressures commonly between 100 and 800 MPa at temperatures of <0–100 °C to treat food products.