Jeong-Heon Kim, Yoo-Jeong Choi, Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Dong-Hyun Kim, Yun-Sang Choi
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Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.
The aim of this study was to evaluate the effects of ultra-high pressure (UHP) treatment on the physicochemical and structural properties of emulsified alternative meat products. Emulsified samples were treated at pressures of 100-500 MPa and their pH, color, moisture contents, WHC (water holding capacity), viscosity, emulsion stability and textural properties were analyzed. The results showed that UHP significantly improved pH, lightness and redness in all treatment groups. Treatment at 300 MPa showed minimal differences from the control group in most parameters, but viscosity, water holding capacity, hardness, cohesiveness were significantly improved. These results confirm that UHP treatment positively affects the water holding capacity and structural stability of emulsified alternative meat products. Therefore, this study provides a basis for the practical application of UHP technology in the development of alternative meat products with improved functional and structural properties.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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