Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products
Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-08-01
|
| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/138 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849303475914014720 |
|---|---|
| author | A. A. Maksimenko A. V. Lyude A. A. Semenova A. S. Dydykin T. Nishiumi |
| author_facet | A. A. Maksimenko A. V. Lyude A. A. Semenova A. S. Dydykin T. Nishiumi |
| author_sort | A. A. Maksimenko |
| collection | DOAJ |
| description | Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products. |
| format | Article |
| id | doaj-art-5da4f369dd91400799cf82fdef269c71 |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2020-08-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-5da4f369dd91400799cf82fdef269c712025-08-20T03:59:57ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-08-0152263810.21323/2414-438X-2020-5-2-26-38116Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat productsA. A. Maksimenko0A. V. Lyude1A. A. Semenova2A. S. Dydykin3T. Nishiumi4Graduate School of Science and Technology of the Niigata UniversityInstitute of Science and Technology of the Niigata UniversityV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesInstitute of Science and Technology of the Niigata UniversityRecently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.https://www.meatjournal.ru/jour/article/view/138high hydrostatic pressurestructure modificationfunctionalitymyofibrillar proteinlow salt meat productslow phosphate meat productslow fat meat productsadditive-free foodswater retentionmicrobiological safetyqualityoxidation processes |
| spellingShingle | A. A. Maksimenko A. V. Lyude A. A. Semenova A. S. Dydykin T. Nishiumi Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products Теория и практика переработки мяса high hydrostatic pressure structure modification functionality myofibrillar protein low salt meat products low phosphate meat products low fat meat products additive-free foods water retention microbiological safety quality oxidation processes |
| title | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| title_full | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| title_fullStr | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| title_full_unstemmed | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| title_short | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| title_sort | application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
| topic | high hydrostatic pressure structure modification functionality myofibrillar protein low salt meat products low phosphate meat products low fat meat products additive-free foods water retention microbiological safety quality oxidation processes |
| url | https://www.meatjournal.ru/jour/article/view/138 |
| work_keys_str_mv | AT aamaksimenko applicationofhighhydrostaticpressuretechnologytoimproveconsumercharacteristicsandsafetyofmeatproducts AT avlyude applicationofhighhydrostaticpressuretechnologytoimproveconsumercharacteristicsandsafetyofmeatproducts AT aasemenova applicationofhighhydrostaticpressuretechnologytoimproveconsumercharacteristicsandsafetyofmeatproducts AT asdydykin applicationofhighhydrostaticpressuretechnologytoimproveconsumercharacteristicsandsafetyofmeatproducts AT tnishiumi applicationofhighhydrostaticpressuretechnologytoimproveconsumercharacteristicsandsafetyofmeatproducts |