THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW
Author:
ÇAPAN Berna1ORCID, BAĞDATLI Aytunga2ORCID
Affiliation:
1. EGE UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, DEPARTMENT OF FOOD SCIENCE 2. MANİSA CELÂL BAYAR ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Abstract
Heat treatment processes are widely used because they inactivate microorganisms and enzymes. However, thermal applications lead to changes in the physical and chemical structure of foods, as well as to deterioration of their sensory properties and natural components. For this reason, studies have been conducted on non-thermal technologies for food preservation. This technology extends the shelf life of foods and provides microbiologically safe, higher quality products. From the studies, it has good potential for the meat industry. The aim of this review was to compile the current state of research in this field and provide information on the characteristics, applications, advantages and disadvantages of non-thermal high hydrostatic pressure technology in meat and meat products.
Publisher
Kütahya Dumlupinar Üniversitesi
Reference56 articles.
1. [1] Alpas, H., Pilavtepe, M., and Bozoğlu, F. (2009). Mechanism of inactivation microorganisms by pulsed high hydrostatic pressure. Tübitak Proje No: 107O309, ODTÜ Ankara. 2. [2] Ramaswamy, R., Balasubramaniam, V.M., and Kaletunç, G. (2009). High Pressure Processing Fact Sheet for Food Processors. Fact sheet extension OSU.
[3] Ramaswamy, H. S., and Chen, C. R. (2002). Maximising the quality of thermally processed fruits and vegetables. Fruit and vegetable processing, 188. 3. [4] Sayın, L., and Tamer, C. E. (2014). Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 83-93. 4. [5] Campus, M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Engineering Reviews, 2, 256–273. 5. [6] Liu, H., Xu, Y., Zu, S., Wu, X., Shi, A., Zhang, J., Wang, Q., and He, N. (2021). Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods, 10(8), 1872.
|
|