Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure

被引:2
作者
Lavilla, Maria [1 ]
Olabarrieta, Idoia [1 ]
Lasa, Daniel [2 ]
Martinez, Begona [2 ]
Serrano, Gema [2 ]
Luis Aduriz, Andoni [2 ]
Martinez-de-Maranon, Inigo [1 ]
机构
[1] AZTI, Food Res Div, Technol Pk Bizkaia, Bldg 609, Derio 48160, Bizkaia, Spain
[2] Mugaritz Restaurant, Aldura Gunea Aldea 20, Errenteria 20100, Gipuzkoa, Spain
关键词
Foie gras; High hydrostatic pressure; HPP; Gastronomical properties; Texture; Fat loss; FATTY LIVER; SHELF-LIFE; MEAT; QUALITY; INACTIVATION; COOKING; FOOD; SAFETY; FRESH;
D O I
10.1016/j.ijgfs.2019.100155
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
High hydrostatic pressure is a well-known non-thermal technology used for food pasteurization. However, this technology can be applied to purposes beyond microbial inactivation. This work is focused on the effect of high hydrostatic pressure on yield and texture of fresh foie gras for gastronomical purposes. The impact of production method of the raw material and the effects of pressure intensity and holding time are discussed based on sensory tests after expert cooking and the evidence of structural modifications in product (texture and fat loss). The attained results indicate that high pressure processing can be used, not only to extend the preservation of the product, but also to improve the texture and to increase the yield of high-quality foie gras, by decreasing fat loss during cooking. Our results evidence a more homogeneous and better behaviour of the pressurized product, with a firmer consistency and up to a 33% if improvement in cooking yield compared to untreated samples.
引用
收藏
页数:7
相关论文
共 34 条
[1]  
Andre S., 2015, Actes des 11emes Journees de la Recherche Avicole et Palmipedes a Foie Gras, Tours, France, les 25 et 26 mars 2015, P1227
[2]   Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes [J].
Armstrong, GA ;
McIlveen, H .
FOOD QUALITY AND PREFERENCE, 2000, 11 (05) :377-385
[3]   Quality considerations with high pressure processing of fresh and value added meat products [J].
Bajovic, Bajo ;
Bolumar, Tomas ;
Heinz, Volker .
MEAT SCIENCE, 2012, 92 (03) :280-289
[4]   Sous vide cooking: A review [J].
Baldwin, Douglas E. .
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2012, 1 (01) :15-30
[5]  
Ballestra P, 1999, ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, P129
[6]   New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review [J].
Barba, Francisco J. ;
Terefe, Netsanet Shiferaw ;
Buckow, Roman ;
Knorr, Dietrich ;
Orlien, Vibeke .
FOOD RESEARCH INTERNATIONAL, 2015, 77 :725-742
[7]   Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - an NMR micro imaging study [J].
Bertram, HC ;
Whittaker, AK ;
Shorthose, WR ;
Andersen, HJ ;
Karlsson, AH .
MEAT SCIENCE, 2004, 66 (02) :301-306
[8]   Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing [J].
Chapleau, NJ ;
de Lamballerie-Anton, MI .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 216 (06) :470-476
[9]   Effects of high pressure on meat: A review [J].
Cheftel, JC ;
Culioli, J .
MEAT SCIENCE, 1997, 46 (03) :211-236