Abstract
The effect of high-pressure pretreatment (HPP, 100–300 MPa) before heating on the water holding capacity (WHC) and cooking loss (CL) of sodium-reduced (1.35% NaCl) frozen chicken breast gels with the organic anion types potassium lactate (KL-gel) and potassium citrate (KC-gel) was investigated. The results showed that 100–300 MPa could significantly decrease the CL of both gels, and 200 MPa increased the WHC of the KC-gel (P < 0.05). HPP could decrease the storage modulus (G′) of meat batters, increase the thermal stability of their proteins, facilitate gelation with a dense and uniform microstructure, and immobilize free water, thus improving the gel’s water retention. The water retention of the pressurized sodium-reduced gel varied with the organic anion types of salts. The water retention was better with pressurized KC-gel than with KL-gel, resulting from higher pH and thermal stability of the batters. These results indicate that proper HPP could improve the water retention of sodium-reduced meat gels with organic potassium salts, thus increasing the economic benefit and properties of sodium-reduced products from frozen meat.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63(1), 39–50. https://doi.org/10.1016/S0308-8146(97)00234-3.
Angsupanich, K., Edde, M., & Ledward, D. A. (1999). Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural & Food Chemistry, 47(1), 92–99. https://doi.org/10.1021/jf980587p.
Askin, O. O., & Kilic, B. (2009). Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab. LWT-Food Science and Technology, 42(10), 1590–1596. https://doi.org/10.1016/j.lwt.2009.06.005.
Cando, D., Herranz, B., Borderías, A. J., & Moreno, H. M. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids, 51, 176–187. https://doi.org/10.1016/j.foodhyd.2015.05.016.
Chen, C. G., Gerelt, B., Jiang, S. T., Nishiumi, T., & Suzuki, A. (2006). Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate. Asian Australasian Journal of Animal Sciences, 19(11), 1658–1664.
Chen, X., Chen, C. G., Zhou, Y. Z., Li, P. J., Ma, F., Nishiumi, T., et al. (2014a). Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids, 40, 262–272. https://doi.org/10.1016/j.foodhyd.2014.03.018.
Chen, X., Li, P. J., Nishiumi, T., Takumi, H., Suzuki, A., & Chen, C. G. (2014b). Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate. Food and Bioprocess Technology, 7(12), 3608–3617. https://doi.org/10.1007/s11947-014-1368-9.
Chen, X., Li, Y., Zhou, R., Liu, Z., Lu, F., Lin, H., Xu, X., & Zhou, G. (2016). L-Histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology, 51(5), 1195–1203. https://doi.org/10.1111/ijfs.13086.
Choi, Y. M., Jung, K. C., Jo, H. M., Nam, K. W., Choe, J. H., Rhee, M. S., & Kim, B. C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21–25. https://doi.org/10.1016/j.meatsci.2013.06.022.
Coombs, C. E. O., Holman, B. W. B., Friend, M. A., & Hopkins, D. L. (2017). Long-term red meat preservation using chilled and frozen storage combinations: a review. Meat Science, 125, 84–94. https://doi.org/10.1016/j.meatsci.2016.11.025.
Demigne, C., Sabboh, H., Puel, C., Remesy, C., & Coxam, V. (2004). Organic anions and potassium salts in nutrition and metabolism. Nutrition Research Reviews, 17(2), 249–258. https://doi.org/10.1079/NRR200485.
Deng, Y., Rosenvold, K., Karlsson, A. H., Horn, P., Hedegaard, J., Steffensen, C. L., & Andersen, H. J. (2002). Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity. Journal of Food Science, 67(5), 1642–1647. https://doi.org/10.1111/j.1365-2621.2002.tb08698.x.
Feiner, G. (2006). Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids. In G. Feiner (Ed.), Meat products handbook: Practical Science and Technology (pp. 72–88). Cambridge: CRC Press.
Fellendorf, S., O'Sullivan, M. G., & Kerry, J. P. (2016). Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. Meat Science, 113, 17–25. https://doi.org/10.1016/j.meatsci.2015.11.006.
FSA (2009). Salt reduction targets. Available from. http://www.food.gov.uk/healthiereating/salt/saltreduction (Accessed 25 September 2009).
Grossi, A., Olsen, K., Bolumar, T., Rinnan, A., Ogendal, L. H., & Orlien, V. (2016). The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chemistry, 196, 1005–1015. https://doi.org/10.1016/j.foodchem.2015.10.062.
Hamm, R. (1961). Biochemistry of meat hydration. Advances in Food Research, 10(10), 355–463. https://doi.org/10.1016/S0065-2628(08)60141-X.
Horita, C. N., Messias, V. C., Morgano, M. A., Hayakawa, F. M., & Pollonio, M. A. R. (2014). Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, 66, 29–35. https://doi.org/10.1016/j.foodres.2014.09.002.
Iwasaki, T., Noshiroya, K., Saitoh, N., Okano, K., & Yamamoto, K. (2006). Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chemistry, 95(3), 474–483. https://doi.org/10.1016/j.foodchem.2005.01.024.
Kanbay, M., Bayram, Y., Solak, Y., & Sanders, P. W. (2013). Dietary potassium: a key mediator of the cardiovascular response to dietary sodium chloride. Journal of the American Society of Hypertension, 7(5), 395–400. https://doi.org/10.1016/j.jash.2013.04.009.
Khan, M. A., Ali, S., Abid, M., Cao, J., Jabbar, S., Tume, R. K., & Zhou, G. (2014). Improved duck meat quality by application of high pressure and heat: a study of water mobility and compartmentalization, protein denaturation and textural properties. Food Research International, 62, 926–933. https://doi.org/10.1016/j.foodres.2014.04.006.
Laghi, L., Venturi, L., Dellarosa, N., & Petracci, M. (2016). Water diffusion to assess meat microstructure. Food Chemistry, 236, 15–20. https://doi.org/10.1016/j.foodchem.2016.12.043.
Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis. Meat Science, 91(3), 364–368. https://doi.org/10.1016/j.meatsci.2012.02.020.
Liu, R., Zhao, S. M., Xie, B. J., & Xiong, S. B. (2011). Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids, 25(5), 898–906. https://doi.org/10.1016/j.foodhyd.2010.08.016.
Ma, F., Chen, C., Sun, G., Wang, W., Fang, H., & Han, Z. (2012). Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. Innovative Food Science & Emerging Technologies, 14, 31–37. https://doi.org/10.1016/j.ifset.2011.12.001.
Mcdonough, A. A., Veiras, L. C., Guevara, C. A., & Ralph, D. L. (2017). Cardiovascular benefits associated with higher dietary K+ versus lower dietary Na+: evidence from population and mechanistic studies. American Journal of Physiology Endocrinology & Metabolism, 312(4), E348–E356. https://doi.org/10.1152/ajpendo.00453.2016.
Moreno, H. M., Bargiela, V., Tovar, C. A., Cando, D., Borderias, A. J., & Herranz, B. (2015). High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: effect on physicochemical and rheological properties of gels. Food Hydrocolloids, 48, 127–134. https://doi.org/10.1016/j.foodhyd.2015.01.029.
Morey, A., Bowers, J. W., Bauermeister, L. J., Singh, M., Huang, T. S., & Mckee, S. R. (2014). Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters. Journal of Food Science, 79(1), 54–60.
Puolanne, E., & Halonen, M. (2010). Theoretical aspects of water-holding in meat. Meat Science, 86(1), 151–165. https://doi.org/10.1016/j.meatsci.2010.04.038.
Samejima, K., Ishioroshi, M., & Yasui, T. (1981). Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin. Journal of Food Science, 46(5), 1412–1418. https://doi.org/10.1111/j.1365-2621.1981.tb04187.x.
Sikes, A. L., Tobin, A. B., & Tume, R. K. (2009). Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters. Innovative Food Science & Emerging Technologies, 10(4), 405–412. https://doi.org/10.1016/j.ifset.2009.02.007.
Speroni, F., Szerman, N., & Vaudagna, S. R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Innovative Food Science & Emerging Technologies, 23, 10–17. https://doi.org/10.1016/j.ifset.2014.03.011.
Tahergorabi, R., & Jaczynski, J. (2012). Physicochemical changes in surimi with salt substitute. Food Chemistry, 132(3), 1281–1286. https://doi.org/10.1016/j.foodchem.2011.11.104.
Tintchev, F., Bindrich, U., Toepfl, S., Strijowski, U., Heinz, V., & Knorr, D. (2013). High hydrostatic pressure/temperature modeling of frankfurter batters. Meat Science, 94(3), 376–387. https://doi.org/10.1016/j.meatsci.2013.02.012.
Villamonte, G., Simonin, H., Duranton, F., Chéret, R., & de Lamballerie, M. (2013). Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing. Innovative Food Science & Emerging Technologies, 18, 15–23. https://doi.org/10.1016/j.ifset.2012.12.001.
WHO (2013). Noncommunicable diseases and mental health. Global monitoring framework for NCDs: Target 4 - a 30% relative reduction in mean population intake of salt/sodium.
Yang, H., Han, M., Wang, X., Han, Y., Wu, J., Xu, X., & Zhou, G. (2015). Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innovative Food Science & Emerging Technologies, 29, 125–133. https://doi.org/10.1016/j.ifset.2015.02.013.
Yasui, T., Ishioroshi, M., Nakano, H., & Samejima, K. (1979). Changes in shear modulus, ultrastructure and spin-spin relaxation times of water associated with heat-induced gelation of myosin. Journal of Food Science, 44(4), 1201–1204. https://doi.org/10.1111/j.1365-2621.1979.tb03481.x.
Zhang, Z., Yang, Y., Zhou, P., Zhang, X., & Wang, J. (2017). Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. Food Chemistry, 217, 678–686. https://doi.org/10.1016/j.foodchem.2016.09.040.
Zheng, H., Xiong, G., Han, M., Deng, S., Xu, X., & Zhou, G. (2015). High pressure/thermal combinations on texture and water holding capacity of chicken batters. Innovative Food Science & Emerging Technologies, 30, 8–14. https://doi.org/10.1016/j.ifset.2015.06.002.
Acknowledgments
We thank associate professor Bin Zhang from Bengbu College, as well as Yu Wang, Xi-xi Wang, Jie Pan, and Xian-zhuo Dai for their help during this experiment.
Funding
This work was supported by the National Natural Science Foundation of China (No. 31271893), the Anhui Provincial Natural Science Foundation (No. 1608085QC70), and the Fundamental Research Funds for the Central Universities (No. JZ2017HGTB0199).
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Rights and permissions
About this article
Cite this article
Zhou, Y., Wang, W., Ma, F. et al. High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts. Food Bioprocess Technol 11, 526–535 (2018). https://doi.org/10.1007/s11947-017-2023-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-017-2023-z