Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

The effects of high-pressure processing (HPP) (0–400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % ( w / v ) sodium alginate (AS-SA) were investigated. The results showed that HPP could significantly incre...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-12, Vol.7 (12), p.3608-3617
Main Authors: Chen, Xing, Li, Pei-jun, Nishiumi, Tadayuki, Takumi, Hosono, Suzuki, Atsushi, Chen, Cong-gui
Format: Article
Language:English
Subjects:
Actomyosin
Agriculture
Alginic acid
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Cooking
Food Science
Gelation
Gels
Hydrophobicity
Meat
Original Paper
Poultry
Pressure
Pressure effects
Sodium
Sodium alginate
Thermal stability
Turbidity
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Summary:The effects of high-pressure processing (HPP) (0–400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % ( w / v ) sodium alginate (AS-SA) were investigated. The results showed that HPP could significantly increase ( P  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-014-1368-9