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

PAN Zhuoguan; ZOU Yiqian; CHEN Haiqiang; ZHOU Aimei

doi:10.13386/j.issn1002-0306.2022060297

PAN Zhuoguan, ZOU Yiqian, CHEN Haiqiang, et al. Effects of High Hydrostatic-Pressure Combined with Heat Treatment on the Structure and Gel Properties of Myofibrillar Protein: A Review[J]. Science and Technology of Food Industry, 2023, 44(9): 455−464. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060297.

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

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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.

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

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