Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

2019 ◽  
Author(s):  
Kuiliang Zhang ◽  
Xiaoyu Ma ◽  
Yangyong Dai ◽  
Hanxue Hou ◽  
Wentao Wang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Cationic Starch

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

scholarly journals Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 218 ◽  
Author(s):  
Xiaoping Feng ◽  
Zhongyu Zhou ◽  
Xiaoqiong Wang ◽  
Xiufang Bi ◽  
Yuan Ma ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Lemon Juice ◽  
Aerobic Bacteria ◽  
Most Probable Number ◽  
Total Phenols ◽  
Probable Number ◽  
The Us ◽  
Total Anthocyanins

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies

2018 ◽  
pp. 575-580
Author(s):  
A.C. Formica-Oliveira ◽  
G.B. Martínez-Hernández ◽  
V. Díaz-López ◽  
M. Otón ◽  
F. Artés ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Keeping Quality

scholarly journals Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 872-877 ◽  
Author(s):  
Anna C.V.C.S. Canto ◽  
Bruno R.C. Costa-Lima ◽  
Surendranath P. Suman ◽  
Maria Lucia G. Monteiro ◽  
Eliane T. Marsico ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Hydrostatic Pressure ◽  
Fatty Acid Profile ◽  
High Hydrostatic Pressure ◽  
Bacteriological Quality

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

2014 ◽  
Vol 10 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Lingwen Zhang ◽  
Hongfang Ji ◽  
Mingduo Yang ◽  
Hanjun Ma
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mung Bean ◽  
Oil Content ◽  
Dry Weight ◽  
Water Retention Capacity ◽  
Starch Granules ◽  
Retention Capacity ◽  
Mung Bean Starch

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Sign in / Sign up

Export Citation Format

Share Document