Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

Abstract

Effects of different temperatures (20–60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly higher than that by heat-only; however, L* values were not significantly different. Highest yield, hardness, springiness, chewiness, and G’ values were observed in batters made by high pressure at 20°C and 30°C. α-helix structure was significantly decreased, with significantly increased β-sheet, β-turn, and random coil structures at 20–40°C. Pork batter thermal gel quality can be improved using high pressure at 20°C and 30°C before heating at 80°C for 25 min.