Effects of High Pressure Treatment on the Restructured Properties of Minced Beef
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Abstract:
In order to improve the restructured properties and make full use of low-value minced beef, the effects of high pressure treatment on cooking loss, non-expressible water, water-holding capacity, cohesiveness and microstructure beef sausage made of minced beef were investigated. The single factor test showed that: with the pressure, temperature and time increasing, cooking loss first decreased and then increased, while non-expressible water, water-holding capacity and cohesiveness first increased and then decreased. The optimum properties were achieved under treatment conditions of about 400 MPa, 20 ℃ and 15min. Based on the response surface analysis, the optimum conditions for cooking loss and water-holding capacity of minced beef were determined as 500 MPa, 25 min, and 35 ℃. The optimum conditions for non-expressible water and cohesiveness were determined as 431 MPa, 15 ℃, 18.6 min and 383 MPa, 35 ℃, 25 min, respectively. Based on the above analysis, the optimum conditions for improving the restructured properties of minced beef were set at 469 MPa, 35 ℃, 25 min. Under these conditions, the major indexes of the obtained product could be significantly improved, and the microstructure was more regular. In brief, high pressure treatment was a promising technology since it could improve the restructured properties of minced beef.
