Effect of High-pressure Treatment on Quality of Pork Meatballs

doi:10.7506/spkx1002-6300-200923034

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 154-156.doi: 10.7506/spkx1002-6300-200923034

Previous Articles Next Articles

Effect of High-pressure Treatment on Quality of Pork Meatballs

PAN Run-shu，MA Han-jun，LIU Qin-hua，ZHAO Peng

College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

Received:2009-08-16 Online:2009-12-01 Published:2010-12-29
Contact: PAN Run-shu E-mail:hjma@hist.edu.cn

Abstract

Abstract:

Effect of high-pressure treatment on quality of pork meatballs was investigated. Results indicated that a significant decrease for water content and increase for pH and elasticity were observed in pork meatballs as the increase of high pressure. L* and TBARS values reached the highest at the pressure of 300 MPa and 400 MPa, respectively. In contrast, hardness of pork meatballs exhibited a decrease as the increase of high pressure below 300 MPa; while an increase as the increase of high pressure above 300 MPa. An enhanced sensory evaluation was achieved through high-pressure treatment in the range of 200－400 MPa.

Key words: pork meatball, high-pressure, property

CLC Number:

TS251.51

PAN Run-shu，MA Han-jun，LIU Qin-hua，ZHAO Peng. Effect of High-pressure Treatment on Quality of Pork Meatballs[J]. FOOD SCIENCE, 2009, 30(23 ): 154-156 https://doi.org/10.7506/spkx1002-6300-200923034

[1]	LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei. Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein [J]. FOOD SCIENCE, 2026, 47(7): 283-289.
[2]	XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao. Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement [J]. FOOD SCIENCE, 2026, 47(7): 406-414.
[3]	LIANG Duan, LI Peiyuan, ZHAO Yang, WU Jihong, LAO Fei, LIAO Xiaojun. Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork [J]. FOOD SCIENCE, 2026, 47(1): 269-282.
[4]	ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling. Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch [J]. FOOD SCIENCE, 2025, 46(7): 76-84.
[5]	LIU Zhuyin, LI Yantong, JIANG Yongli, YI Junjie. Mechanism for the Effect of High Pressure Processing at Different Temperatures Combined with Microenvironment on Citrus Pectin Methylesterase and Its Inhibitor [J]. FOOD SCIENCE, 2025, 46(22): 92-100.
[6]	NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua. Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages [J]. FOOD SCIENCE, 2025, 46(21): 80-89.
[7]	WANG Zhijing, CHEN Qianqian, CAI Jie. Research Progress on Starch-Polyphenol Composite Film: from Functional Properties to Food Packaging Application [J]. FOOD SCIENCE, 2024, 45(4): 336-343.
[8]	WANG Shuyu, HE Daling, ZHANG Jiancai, WANG Yong, LIU Suwen, CHANG Xuedong, WANG Yan. Effect of Dynamic High-Pressure Microjet on Physicochemical and Structural Properties of Dietary Fiber from Hawthorn Pomace [J]. FOOD SCIENCE, 2024, 45(17): 174-182.
[9]	XU Yujie, LIANG Xuru, HUANG Wenyi, CHEN Xiaobing, YUE Shuli. Application of Plant Cellulose-Based Materials with Improved Barrier Property in Food Packaging [J]. FOOD SCIENCE, 2024, 45(17): 306-315.
[10]	GUO Tingting, LI Jiayi, WANG Honglei, LI Yajie, NI Yidan, SHENG Guihua, ZHOU Quancheng. Dynamic High-Pressure Microfluidization-Assisted Enzymatic Modification of Pea Protein Isolate and Its Applicability in Pickering Emulsion [J]. FOOD SCIENCE, 2024, 45(16): 188-196.
[11]	HU Rong, WANG Nan, ZHANG Fusheng, ZHENG Jiong. Effect of High-Pressure Homogenization on Rheological Properties and Multiscale Structure of Pea Starch [J]. FOOD SCIENCE, 2023, 44(5): 53-61.
[12]	ZHANG Xiumin, ZHOU Zengchao, QIAO Jinli, WANG Changlu, WANG Yuling, OU Xingqi, GUO Qingbin. Effects of Wheat Bran Varieties and Extraction Methods on the Structure and Antioxidant Activity of Arabinoxylan [J]. FOOD SCIENCE, 2023, 44(3): 31-40.
[13]	YANG Tingting, REN Lishun, CHEN Guangwei, HUANG Aixiang. Preparation and Properties of Zein Loaded Phytosterol Nanoparticles [J]. FOOD SCIENCE, 2023, 44(18): 40-48.
[14]	ZHOU Jing, CUI Chaolin, YUE Pengwei, LI Xiangyang, ZHENG Yuyan. Effects of Different Heat Treatment Temperatures on Eating Quality of Sweet-Scented Osmanthus Flowers [J]. FOOD SCIENCE, 2023, 44(15): 10-18.
[15]	WANG Shengnan, YANG Haoyu, HE Lixia, GUO Yuanhao, YUN Shaojun, FENG Cuiping. Preparation, Characterization and Antioxidant Activity of Ferritin-Resveratrol Composite Nanoparticles [J]. FOOD SCIENCE, 2023, 44(12): 34-41.

Effect of High-pressure Treatment on Quality of Pork Meatballs

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments