D. Pares et Da. Ledward, Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing, FOOD CHEM, 74(2), 2001, pp. 139-145
The emulsifying properties and the characteristics of heat-induced gels (te
xture and water-holding capacity) prepared from pressurised blood plasma so
lutions of different pH (5.5-7.5) were investigated. Changes in the plasma,
that affected its behaviour as an emulsifier, occurred after pressurisatio
n. The highest emulsifying activity was found for samples treated at 400 MP
a. At pressures above 400 MPa, the emulsifying activity and stability, at a
ll pHs, decreased with increasing pressure. The hardness of heat-induced ge
ls decreased significantly as the pressure increased above 400 MPa, this ef
fect being more noticeable with decreasing pH. However, although a 600 MPa
pressurisation induced a further decrease in the firmness of gels from solu
tions at pH 6.5 and 7.5, it increased the hardness of gels at pH 5.5. For t
reatments up to 500 MPa, the highest elasticity was found in gels from solu
tions at pH 7.5. Pressure treatments above 400 MPa improve the water-holdin
g capacity of heat-induced gels prepared from plasma solutions at pH greate
r than or equal to6.5. (C) 2001 Elsevier Science Ltd. All rights reserved.