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Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

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Abstract

The effects of high pressure (100–500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P < 0.05), meanwhile, the b* value was significantly decreased (P < 0.05). Opposite, the color and cooking yield were not significant different (P > 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G′ value at 80 °C of pork batter were the highest. The initial relaxation time of T21 was decreased significantly (P < 0.05), and the peak ration of P21 was increased significantly (P < 0.05) when treated at 200 and 300 MPa, that indicated the water was bound tightly and the ratio of immobilized water was increased. Overall, 300 MPa treatment and thermal combinations could improve the gel properties of pork batters.

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Acknowledgements

This study was supported by Natural Science Foundation of Henan Province (no. 212300410344), Research Project of Sichuan Cuisine Development Research Center of Sichuan Education Department (no. CC20Z19) and Henan province key young teachers training program (no. 2018GGJS114).

Funding

This study was supported by Natural Science Foundation of Henan Province (no. 212300410344), Research Project of Sichuan Cuisine Development Research Center of Sichuan Education Department (no. CC20Z19) and Henan province key young teachers training program (no. 2018GGJS114).

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Authors and Affiliations

  1. Henan Institute of Science and Technology, Xinxiang, People’s Republic of China

    Zhuang-li Kang, Fei Lu, Yan-ping Li & Chun-yan Wang

  2. Sumy National Agrarian University, Sumy, Ukraine

    Yan-ping Li

  3. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, People’s Republic of China

    Chun-yan Wang

  4. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People’s Republic of China

    Zhuang-li Kang

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  1. Zhuang-li Kang
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  2. Fei Lu
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  3. Yan-ping Li
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  4. Chun-yan Wang
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Contributions

ZK: conceptualization, methodology, validation, supervision, project administration, writing-review and editing, data curation, visualization. FL: conceptualization, methodology, validation, formal analysis, investigation, writing—original draft. YL: project administration, funding acquisition, writing-review and editing. CW: conceptualization, supervision, writing-review and editing.

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Correspondence to Zhuang-li Kang.

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The authors (Zhuang-li Kang, Fei Lu, Yan-ping Li, Chun-yan Wang) declare that there are no financial interests or personal relationships that will influence the work reported in this paper.

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All authors (Zhuang-li Kang, Fei Lu, Yan-ping Li, Chun-yan Wang) have seen the manuscript and approved it for submission to the journal).

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Kang, Zl., Lu, F., Li, Yp. et al. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. J Food Sci Technol 58, 3243–3249 (2021). https://doi.org/10.1007/s13197-021-05051-2

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  • DOI: https://doi.org/10.1007/s13197-021-05051-2

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