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The Effects of High Pressure Processing on the Sensorial, Physical and Biochemical Properties of Meat and Meat Products

Year 2006, Volume: 2006 Issue: 2, - , 01.06.2006

Abstract

There has been a tremendous increase in new food manufacturing and preservation technologies of food which is containing whole nutrients, due to consumer demands. High pressure processing results in microbiological inhibition, while any important degredation of the vitamin, mineral salts, taste, color and appaerance does not occur. Therefore, this technology becomes an important alternative to heat treatments. High pressure processing can be succesfully utilized to liquid foods, also used for meat and meat product processing. This technology usually used for inhibition of microorganisms and enzymes, and also is utilized for tenderization and freezing-thawing processes of meat. High pressure processing has important effect on textural properties of meat due to changes of protein structure.

References

  • Angsupanich, K., Ledward, D.A. 1998. High Pressure Treatment Effects on Cod (Gadus Morhua) Muscle. Food Chemistry, vol. 63(1), 39–50.
  • Carlez, A. Rosec., J.P., Richard, N., Cheftel, J.C. 1994. Bacterial Growth During Chilled Storage of Pressure Treated Minced Meat. Lebens. Wiss. Technol., 27, 48–54.
  • Carlez, A., Veciana-Nouges, T., Cheftel, J.C. 1995. Changes in color and Myoglobin of Minced Beef Meat Due to High Pressure Processing. Lebens. Wiss. Technol. 28, 528-538.
  • Cheah, P.B., Ledward, D.A. 1996. High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Sci., 43(3), 123-134.
  • Cheftel, J.C., Culioli, J. 1997. Effects of High Pressure on Meat: A Review. Meat Sci., 46(3), 211-236
  • Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi. (1. cilt ), 226–227.
  • Crehan, C.M., Troy, D.J., Buckley, D.J. 2000. Effects of Salt Level and High Hidrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5% Salt. Meat Sci., 55, 125-130.
  • Cruz-Romeno, M., Kelly, A.L., Kerry, J.P. 2006. Effects of High-Pressure Heat Treatments on Physical and Biochemical Characteristics of Oysters (Crassostrea gigas). Innov. Food Sci. Em. Tech. (Article in Pres).
  • Des Champs. O., Cottin, P., Largeteau, A., Demazeav, G., Ducastaing, A. 1992. In High Pressure and Biotechnology Eds. C. Balny, R., Hayashi, K. Heremans and P. Masson. coll. INSERM, 175–224, Paris.
  • Earnshaw, R. 1996. High Pressure Food Processing. Nutrition & Food Science Number 2 – March/April,. 8– 11.
  • Hugas, M., Garriga, M., Monfort, J.M. 2002. New Mild Technologies in Meat Processing: High Pressure as a Model Technology. Meat Sci., 62, 358-371.
  • Jung, S., de Lamballerie-Anton, M., Ghoul, M. 2000. Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebens. Wiss. Technol., 33, 319–319.
  • Jung, S. Ghoul, M., de Lamballerie-Anton, M. 2003. Influence of High Pressure on The Color and Microbial Quality of Beet Meat Lebens. Wiss. Technol., In Pres.
  • Karakaya, M., Caner, C. Sarıçoban, C. 2004. Et Teknolojisinde Yüksek Hidrostatik Basınç Kullanımı. Gıda, 29 (6) 465–470.
  • Kennick, W.H., Elgasim,E.A., Holmes, Z.A., Meyer, P.F. 1980. The Effects of Pressurization of Pre–Rigor Muscle on Post-Rigor Meat Characteristics Meat Sci. 4, 33–40.
  • Ko, W.C., Jao, C.L., Hwang, J.S., Hsu, K. C. 2005. Effect of High Pressure Treatment on Processing Quality of Tilapia Meat Fillets. Journal of Food Eng., 85, 295-350.
  • Lamballerie-Anton, M., Enitiaa, N., Taylor, R.G., Culioli, J., Theix, I. 2002. High Pressure Processing of Meat. “Meat Processing: Improving Quality” Ed. Kerry, J., Kerry, J. and Ledward, D. S, 313-331.
  • Macfarlane, J.J. 1973. Pre-Rigor Pressurization of Muscle = Effects on pH, shear value and Taste Panel Assessment. J. Food Sci., 38, 294–298.
  • Mor-Mur , M., Yuste, J. 2003. High Pressure Processing Manufacture:Physical Properties and Sensory Analysis. Meat Sci., 65, 1187-1191. Sausage
  • Murchie, L.W., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F., Smiddy, M., Kelly, A.L. 2005. High Pressure Processing of Shellfish: A Review of Microbiological and Other Quality Aspects. Innov. Food Sci. Em. Tech. 6, 257-270.
  • Oshima, T., Ushio,H., Kizumic, J. 1993. High Pressure Processing of Fish and Fish Products. Trends Food Sci. Technol., 4, 370.
  • Ramirez-Suarez, J.C., Morrissey, M.T. 2006. Effect of High Pressure Processing (HPP) on Shelf Life of Albacore Tuna (Thunnus alalunga) Minced Muscle. Innov. Food Sci. Em. Tech. 7, 19-27.
  • Rubio, B., Martinez, B., Garcia-Cachan, M.D., Rovira, J., Jaime, I.. 2006. Effect of High Pressure Preservation on The Quality of Dry Cured Beef “Cecina de Leon”. Innov. Food Sci. Em. Tech., (Article in Pres).
  • Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, Physicochemical Changes Induced in Carp (Cyprinus carpio) Fillets by High Pressure Processing at Low Temperature. Innov. Food Sci. Em. Tech., 7,13-18 B.K. 2006.
  • Zorba, Ö., Kurt, Ş. 2005. Yüksek Basınç Uygulamalarının Et ve Et Ürünleri Kalitesi Üzerine Etkisi. YYÜ. Vet. Fak. Derg., 16(1), 71-76.

Yüksek Basınç Uygulamalarının Et ve Et Ürünlerinin Duyusal, Fiziksel ve Biyokimyasal Özellikleri Üzerine Etkileri

Year 2006, Volume: 2006 Issue: 2, - , 01.06.2006

Abstract

Tüketicilerin, besin değerini koruyacak şekilde işlenmiş gıdalara olan taleplerine paralel olarak gıda işleme ve muhafaza amacıyla yeni teknolojiler geliştirilmiştir. Yüksek Basınç (YB) uygulamaları, özellikle mikrobiyolojik inaktivasyon sağlarken gıdaların vitamin, mineral, tat, renk ve görünüşünde önemli bir değişikliğe neden olmamaktadır. Bu nedenle, ısıl işlem uygulamaları için önemli bir alternatif oluşturmaktadır. YB uygulamaları sıvı gıdalara başarıyla uygulanabildiği gibi et ve et ürünleri gibi gıdalara da uygulanabilmektedir. Etlerde, mikrobiyolojik ve enzimatik inaktivasyon sağlaması yanı sıra gevrekleştirme ve dondurma-çözündürme amacıyla da kullanılmaktadır. Proteinler üzerinde değişimlere neden olarak, etlerin tekstürel özelliklerinin geliştirilmesinde önemli etkiye sahiptir. Ayrıca, yeni ürünlerin geliştirilmesi için de oldukça önemli bir teknolojidir.

References

  • Angsupanich, K., Ledward, D.A. 1998. High Pressure Treatment Effects on Cod (Gadus Morhua) Muscle. Food Chemistry, vol. 63(1), 39–50.
  • Carlez, A. Rosec., J.P., Richard, N., Cheftel, J.C. 1994. Bacterial Growth During Chilled Storage of Pressure Treated Minced Meat. Lebens. Wiss. Technol., 27, 48–54.
  • Carlez, A., Veciana-Nouges, T., Cheftel, J.C. 1995. Changes in color and Myoglobin of Minced Beef Meat Due to High Pressure Processing. Lebens. Wiss. Technol. 28, 528-538.
  • Cheah, P.B., Ledward, D.A. 1996. High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Sci., 43(3), 123-134.
  • Cheftel, J.C., Culioli, J. 1997. Effects of High Pressure on Meat: A Review. Meat Sci., 46(3), 211-236
  • Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi. (1. cilt ), 226–227.
  • Crehan, C.M., Troy, D.J., Buckley, D.J. 2000. Effects of Salt Level and High Hidrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5% Salt. Meat Sci., 55, 125-130.
  • Cruz-Romeno, M., Kelly, A.L., Kerry, J.P. 2006. Effects of High-Pressure Heat Treatments on Physical and Biochemical Characteristics of Oysters (Crassostrea gigas). Innov. Food Sci. Em. Tech. (Article in Pres).
  • Des Champs. O., Cottin, P., Largeteau, A., Demazeav, G., Ducastaing, A. 1992. In High Pressure and Biotechnology Eds. C. Balny, R., Hayashi, K. Heremans and P. Masson. coll. INSERM, 175–224, Paris.
  • Earnshaw, R. 1996. High Pressure Food Processing. Nutrition & Food Science Number 2 – March/April,. 8– 11.
  • Hugas, M., Garriga, M., Monfort, J.M. 2002. New Mild Technologies in Meat Processing: High Pressure as a Model Technology. Meat Sci., 62, 358-371.
  • Jung, S., de Lamballerie-Anton, M., Ghoul, M. 2000. Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebens. Wiss. Technol., 33, 319–319.
  • Jung, S. Ghoul, M., de Lamballerie-Anton, M. 2003. Influence of High Pressure on The Color and Microbial Quality of Beet Meat Lebens. Wiss. Technol., In Pres.
  • Karakaya, M., Caner, C. Sarıçoban, C. 2004. Et Teknolojisinde Yüksek Hidrostatik Basınç Kullanımı. Gıda, 29 (6) 465–470.
  • Kennick, W.H., Elgasim,E.A., Holmes, Z.A., Meyer, P.F. 1980. The Effects of Pressurization of Pre–Rigor Muscle on Post-Rigor Meat Characteristics Meat Sci. 4, 33–40.
  • Ko, W.C., Jao, C.L., Hwang, J.S., Hsu, K. C. 2005. Effect of High Pressure Treatment on Processing Quality of Tilapia Meat Fillets. Journal of Food Eng., 85, 295-350.
  • Lamballerie-Anton, M., Enitiaa, N., Taylor, R.G., Culioli, J., Theix, I. 2002. High Pressure Processing of Meat. “Meat Processing: Improving Quality” Ed. Kerry, J., Kerry, J. and Ledward, D. S, 313-331.
  • Macfarlane, J.J. 1973. Pre-Rigor Pressurization of Muscle = Effects on pH, shear value and Taste Panel Assessment. J. Food Sci., 38, 294–298.
  • Mor-Mur , M., Yuste, J. 2003. High Pressure Processing Manufacture:Physical Properties and Sensory Analysis. Meat Sci., 65, 1187-1191. Sausage
  • Murchie, L.W., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F., Smiddy, M., Kelly, A.L. 2005. High Pressure Processing of Shellfish: A Review of Microbiological and Other Quality Aspects. Innov. Food Sci. Em. Tech. 6, 257-270.
  • Oshima, T., Ushio,H., Kizumic, J. 1993. High Pressure Processing of Fish and Fish Products. Trends Food Sci. Technol., 4, 370.
  • Ramirez-Suarez, J.C., Morrissey, M.T. 2006. Effect of High Pressure Processing (HPP) on Shelf Life of Albacore Tuna (Thunnus alalunga) Minced Muscle. Innov. Food Sci. Em. Tech. 7, 19-27.
  • Rubio, B., Martinez, B., Garcia-Cachan, M.D., Rovira, J., Jaime, I.. 2006. Effect of High Pressure Preservation on The Quality of Dry Cured Beef “Cecina de Leon”. Innov. Food Sci. Em. Tech., (Article in Pres).
  • Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, Physicochemical Changes Induced in Carp (Cyprinus carpio) Fillets by High Pressure Processing at Low Temperature. Innov. Food Sci. Em. Tech., 7,13-18 B.K. 2006.
  • Zorba, Ö., Kurt, Ş. 2005. Yüksek Basınç Uygulamalarının Et ve Et Ürünleri Kalitesi Üzerine Etkisi. YYÜ. Vet. Fak. Derg., 16(1), 71-76.
There are 25 citations in total.

Details

Primary Language Turkish
Journal Section Research Articles
Authors

Ümran Ensoy This is me

Burçin Coşar This is me

Publication Date June 1, 2006
Published in Issue Year 2006 Volume: 2006 Issue: 2

Cite

APA Ensoy, Ü., & Coşar, B. (2006). Yüksek Basınç Uygulamalarının Et ve Et Ürünlerinin Duyusal, Fiziksel ve Biyokimyasal Özellikleri Üzerine Etkileri. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 2006(2).