Mozliwosci wykorzystania wysokiego cisnienia w przemysle miesnym i rybnym

• Autorzy: Malinowska-Panczyk E , Kolodziejska I.

Warianty tytułu

EN

Possibilities of using high pressure in meat and fish industry

• Języki publikacji: PL

Abstrakty

EN

The influence of high pressure on mammal or fish meat components is complex. High pressure induces a denaturation of meat proteins but in a different way than high temperature. Pressure leads to an increase in the solubilization of myofibrillar proteins at a low salt concentration and causes their gelation even at ambient temperature. Such gels have better properties than those obtained by heating. High pressure in a range of 150-500 MPa produces drastic changes in the colour of the red muscles of mammal meat and dark muscles of fish. The colour of meat becomes pink and turns into grey-brown. These changes in the meat colour make it impossible to sell the products as fresh meat. However, high pressure technology can be used to extend the shelf-life and to improve the tenderness of cooked or processed meat. The effects of pressure on the solid-liquid phase transition of water can be applied for pressure-assisted freezing and pressure-assisted thawing of food. Freezing under pressure leads to the formation of ice forms which have grater density than ice I. In these conditions the destruction of meat structure is minimal and therefore the quality of products is better than in the case of standard freezing.

Słowa kluczowe

PL

przemysl spozywczy; przemysl miesny; przemysl rybny; przetworstwo zywnosci; wysokie cisnienia; zastosowanie; tkanka miesniowa; mikrostruktura; zmiany; mieso; wlasciwosci; rozpuszczalnosc bialka; zelowanie; zdolnosc do utrzymania wody; tekstura zywnosci; barwa

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2009
• Tom: 65
• Numer: 07
• Opis fizyczny: s.455-459,bibliogr.

Twórcy

autor

Malinowska-Panczyk E

• Politechnika Gdanska, ul.Narutowicza 11/12, 80-952 Gdansk

autor

Kolodziejska I.

Bibliografia

• 1.Angsupanich K., Ledward D. A.: High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 1998, 63, 39-50.
• 2.Carballo J., Fernandez P., Carrascosa A., Solas M. T., Jiménez-Colmenero F.: Characteristics of low- and high-fat beef patties: effect of high hydrostatic pressure. J. Food Prot. 1997, 60, 48-53.
• 3.Carlez A., Rosec J. P., Richard N., Cheftel J. C.: High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle. Lebensm. Wiss. Technol. 1993, 26, 357-363.
• 4.Cheah P. B., Ledward D. A.: High pressure effects on lipid oxidation in minced pork. Meat Sci. 1996, 43, 123-134.
• 5.Cheftel J. C., Culioli J.: Effect of high pressure on meat: a reviev. Meat Sci. 1997, 46, 211-236.
• 6.Cheftel J. C., Thiebaud M., Dumay E.: Pressure-assisted freezing and thawing of foods: a review of recent studies. High Pres. Res. 2002, 22, 601-611.
• 7.Chéret R., Chapleau N., Delbarre-Ladrat C., Verrez-Bagnis V., de Lamballeire M.: Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. J. Food Sci. 2005, 70, 477-483.
• 8.Chevalier D., Sentissi M., Havet M., Le Bail S.: Comparison of air-blast and pressure shift freezing on norway lobster quality. J. Food Sci. 2000, 65, 329-333.
• 9.Chevalier D., Sequeira-Munoz A., Le Bali A., Simpson B. K., Ghoul M.: Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of Turbot (Scophtalmus maximus). Lebensm. Wiss. Technol. 2000, 33, 570-577.
• 10.Cofrades S., Carballo J., Fernández Martín F., Jiménez-Colmenero F.: High pressure/thermal treatments effects on functionality of comminuted muscle from different meat species. High Pres. Res. 2002, 22, 721-723.
• 11.Iwasaki T., Noshiroya K., Saitoh N., Okano K., Yamamoto K.: Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chem. 2006, 95, 474-483.
• 12.Jiménez-Colmenero F.: Muscle protein gelation by combined use of high pressure/temperature. Trends Food Sci. Technol. 2002, 13, 22-30.
• 13.Ko W. C., Jao C. L., Hwang J. S., Hsu K. C.: Effect of high-pressure treatment on processing quality of tilapia meat fillets. J. Food Eng. 2006, 77, 1007-1011.
• 14.Le Bail A., Chevalier D., Mussa D. M., Ghoul M.: High pressure freezing and thawing of foods: a review. Int. J. Refrig. 2002, 25, 504-513.
• 15.Ludikhuyze L., Van Loey A., Hendrickx I. M.: Combined high pressure thermal treatment of foods, [w:] Richardson P. (red.): Thermal Technologies in Food Processing, Cambridge 2001, 266-284.
• 16.Ma H. J., Ledward D. A.: High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci. 2004, 68, 347-355.
• 17.Macfarlane J. J., Mckenzie I. J.: Pressure-induced solubilization of myofibrillar proteins. J. Food Sci. 1976, 41, 1442-1446.
• 18.Molina-García A. D., Otero L., Martino M. N., Zaritzky N. E., Arabas J., Szczepek J., Sanz P. D.: Ice VI freezing of meat: supercooling and ultrastructural studies. Meat Sci. 2004, 66, 709-718.
• 19.Montero P., Pérez-Mateos M., Borderías A. J.: Chilled storage of high pressure and heat-induced gels of blue whiting (Micromesistius poutassou) muscle. Z Lebensm. Unters Forsch. 1998, 207, 146-153.
• 20.Mozhaev V. V., Heremans K., Frank J., Masson P., Balny C.: Exploiting the effects of high hydrostatic pressure in biotechnological applications. Trends Biotechnol. 1994, 12, 493-501.
• 21.Nowsad A. A., Kanoh S., Niwa E.: Thermal gelation properties of spent hen mince and surimi. Poultry Sci. 2000, 79, 117-125.
• 22.Ohshima T., Ushio H., Koizukmi C.: High pressure processing of fish and fish products. Trends Food Sci. Technol. 1993, 4, 370-375.
• 23.Ramirez-Suarez J. C., Morrissey M. T.: Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innov. Food Sci. Emerg. Technol. 2006, 7, 19-27.
• 24.Rouillé J., LeBail A., Ramaswamy H. S., Leclerc L.: High pressure thawing of fish and shellfish. J. Food Eng. 2002, 53, 83-88.
• 25.Sikorski Z. E.: Technologia żywności pochodzenia morskiego. WNT, Warszawa 1980.
• 26.Tabilo-Munizaga G., Bartosa-Cánovas G. V.: Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Res. Int. 2004, 37, 767-775.
• 27.Tabilo-Munizaga G., Bartosa-Cánovas G. V.: Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm. Wiss. Technol. 2005, 38, 47-57.
• 28.Trespalacios P., Pla R.: Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem. 2007, 100, 264-272.
• 29.Uresti R. M., Velazquez G., Vázquez M., Ramírez J. A., Torres J. A.: Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocol. 2005, 19, 964-973.
• 30.Zhu S., Ramaswamy H. S., Simpson B. K.: Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm. Wiss. Technol. 2004, 37, 291-299.