Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast.

Since high-temperature cooking (>95 °C) deteriorates duck meat quality, a lower temperature (70 °C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 °C) or HPP with heating (P + H) for 10 or 20 min. These were compared with a Cooked-control (80 °C at 0.1 MPa). Compared with Control, the P + H method resulted in improved meat color (p < 0.05). Low-field NMR indicated that P + H contributed to protonation due to inward shift of proton equilibrium. Moreover, P + H significantly decreased MDA equivalents (TBARS) and carbonyl contents, but increased sulfhydryl contents. The protonation under P + H produced an antioxidant-like effect due to strengthening of H-bonds and recycling of thiols. PCA revealed that changes in proton relaxation of P + H samples affected extents of lipid and protein oxidation, hence influenced product color and texture. This P + H method exhibited potential as a minimal thermal processing method for duck meat, with enhanced product quality and safety.

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods.

The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application). However, there remains a lack of a systematic summary of structural changes and structure-function relationship of MP in response to various HHP conditions. Hence, this review first explored the profound knowledge on the structural and functional changes of MP induced by HHP based on previous works and recent progress. Second, to meet the growing demand for economical, nutritional and healthy meat products, recent applications of HHP on the manufacture of low salt, low phosphate and/or low fat gel-type meat products, as well as value-added and texture-modified meat products were highlighted. Finally, future considerations were presented to facilitate progress in this area and to enable HHP as an efficient strategy in tailoring the manufacture of functionally improved, value-added and healthy muscle gelled foods.