F. Jimenezcolmenero et al., HEATING OF CHICKEN AND PORK MEAT BATTERS UNDER PRESSURE CONDITIONS - PROTEIN INTERACTIONS, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4706-4711
Protein molecular interactions involved in the formation of the protei
n network of pork and chicken gels made by heating (70 degrees C) unde
r pressure (200 and 400 MPa) were studied. Gel properties were influen
ced both by pressure treatment and by species. In both species, pressu
rization favored gels that had better water binding properties but wer
e less hard and chewy. Nondenatured proteins were thermally detected i
n the batters after all of the combined pressure/heat processes. Heati
ng-under-pressure conditions caused breakdown of myosin molecules, so
that salt soluble protein content was higher than in nonpressurized sa
mples.