Effects of High Hydrostatic-Pressure Combined with Heat Treatment on the Structure and Gel Properties of Myofibrillar Protein: A Review

被引：0
作者：
Pan Z. [1 ]
Zou Y. [1 ]
Chen H. [1 ]
Zhou A. [1 ]
机构：
[1] College of Food Science, South China Agricultural University, Guangzhou
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 09期
关键词：
gel properties; myofibrillar proteins; structural characteristics; temperature-pressure combined treatment technology;
D O I：
10.13386/j.issn1002-0306.2022060297
中图分类号：
学科分类号：
摘要：
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. © 2023 The Author(s).
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页码：455 / 464
页数：9
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