Search

In order to elucidate the mechanism of the changes in gel properties of bighead carp surimi during ultra-high pressure coupled heat treatment, this paper investigated the changes in gel properties, protein structure and water migration of bighead carp surimi during ultra-high pressure coupled heat treatments (300 MPa/5 min, 40 ℃/30 min, 90 ℃/20 min), and carried out clustered heat maps and Pearson correlation analyses. The results showed that ultra-high pressure coupled heat treatment significantly improved the gel properties of bighead carp surimi (P

As a non-thermal processing technology, high hydrostatic pressure (HHP) technology is often used to change the structure and physicochemical properties of proteins. Combining HHP with heat treatment can not only reduce the pressure and time required for HHP treatment, but also greatly improve the quality of meat products. In this paper, the effects of temperature-pressure combined treatment technology (TP) on the structure and gel properties of myofibrillar proteins (MP) together with the relevant mechanism are systematically reviewed, providing theoretical support for the application and promotion of this technology.