This study aimed to explore the effects of applying different high pressure (HP) treatments to the pre-rigor rabbit meat (PRRM) on the gelling property of its meat batters after heating (20-80 ℃). Rabbit meat was used as raw material, PRRM was subjected to 100-300 MPa HP for 15 s and 180 s, respectively, before aging. The aged meat was chopped with 2% salt. The storage modulus (G′), phase angle, and other rheological properties of meat batters were analyzed. Meanwhile, the Raman spectra were determined and the secondary structural changes of proteins were calculated. The results showed that applying HP treatments to PRRM affected conformations and physicochemical properties of proteins in the batter system, as the content of α-helix reduced and the content of β-sheet enhanced. Samples treated by 200 MPa HP for 15 s exhibited the most significant modifications. These changes had significant correlations with the gelling property of meat batters after heating.
XUE Siwen
,
YI Xiaokun
,
YU Xiaobo
,
XU Xinglian
. Effects of high pressure processing of pre-rigor rabbit muscles on dynamic rheological properties and protein secondary structures of the meat batters[J]. Food and Fermentation Industries, 2019
, 45(6)
: 77
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.017738
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