are most affected but not the hydrogen bonds which stabilize
α-helical and ß-pleated sheets (27). Meat, fish, egg and dairy
proteins can be denatured with HPP in the absence of elevated
temperatures. Increased viscosity and opacity are obtained with
little change in fresh flavour. On the other hand, high pressure
has very little effect on low-molecular-weight compounds such
as flavour compounds, vitamins, and pigments compared to
thermal processes. Accordingly, the quality of HPP pasteurized
food is very similar to that of fresh food products. The quality
throughout shelf-life is influenced more by subsequent
distribution and storage temperatures and the barrier properties
of the packaging rather than by the high pressure treatments
(6, 7).
are most affected but not the hydrogen bonds which stabilize
α-helical and ß-pleated sheets (27). Meat, fish, egg and dairy
proteins can be denatured with HPP in the absence of elevated
temperatures. Increased viscosity and opacity are obtained with
little change in fresh flavour. On the other hand, high pressure
has very little effect on low-molecular-weight compounds such
as flavour compounds, vitamins, and pigments compared to
thermal processes. Accordingly, the quality of HPP pasteurized
food is very similar to that of fresh food products. The quality
throughout shelf-life is influenced more by subsequent
distribution and storage temperatures and the barrier properties
of the packaging rather than by the high pressure treatments
(6, 7).
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