Protein undergoes a reversible unfolding or irreversible denaturation
during pressurization depending on the applied pressure
levels, suggesting that meat pieces can be restructured by high pressure
processing. However, based on a study by Hong et al. (2008),
pressurization alone (at 200 MPa for 30 min) has no effect on
cold-set meat restructuring, and an additional binding agent was required
to achieve acceptable meat-to-meat binding. Gums, alginate,
and various non-meat proteins have no effect on meat restructuring
under high pressure, whereas CG (κ-form) exhibits acceptable meat
restructuring ability. Although CG shows good meat binding ability
under high pressure, the toxicological effects of CG discourage its
use as a binding agent in restructured meat products (Cohen & Ito,
2002).
Protein undergoes a reversible unfolding or irreversible denaturation
during pressurization depending on the applied pressure
levels, suggesting that meat pieces can be restructured by high pressure
processing. However, based on a study by Hong et al. (2008),
pressurization alone (at 200 MPa for 30 min) has no effect on
cold-set meat restructuring, and an additional binding agent was required
to achieve acceptable meat-to-meat binding. Gums, alginate,
and various non-meat proteins have no effect on meat restructuring
under high pressure, whereas CG (κ-form) exhibits acceptable meat
restructuring ability. Although CG shows good meat binding ability
under high pressure, the toxicological effects of CG discourage its
use as a binding agent in restructured meat products (Cohen & Ito,
2002).
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