Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins.

• OKAMOTO Mieko

  The Research Institute for Food Science, Kyoto University Present address: Department of Home Economics, Shujitsu Junior College

• KAWAMURA Yukio

  The Research Institute for Food Science, Kyoto University

• HAYASHI Rikimaru

  The Research Institute for Food Science, Kyoto University

抄録

Hydrostatic pressure of 1000 to 7000 kg/cm² was applied on fresh hen egg white and yolk, carp crude actomyosin, a paste of rabbit meat, and a suspension of soy protein at 25°C for 30 min. Gels that stand under their own weight maintaining their shapes were obtained at 6000 kg/cm² for the egg white, 4000 kg/cm² for the egg yolk, 2000 kg/cm² for the carp actomyosin and the rabbit meat, and 3000 kg/cm² for the soy protein. These pressure-induced gels generally kept their original color and flavor, and were glossy and soft in comparison with heat-induced gels. According to textural measurements, the gels tended to increase in hardness and to decrease in adhesiveness with an increase in the pressure applied. However, they had large extensibility and were not fractured by a high stress.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 54 (1), 183-189, 1990

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390001206460392320
• NII論文ID: 110006324567
• NII書誌ID: AA00515312
• DOI: 10.1271/bbb1961.54.183
• COI: 1:CAS:528:DyaK3cXhsFKrtbs%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可