References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2020-5-2-26-38

meat-138

Research Article

Статьи

Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

https://orcid.org/0000-0002-3665-1484

Maksimenko

A. A.

Anastasiia A. Maksimenko — Ph.D., Postdoctoral Researcher

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

anastasiia.a.mak@gmail.com

https://orcid.org/0000-0002-6576-6993

Lyude

A. V.

Anna V. Lyude — MBA, Assistant Professor

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

https://orcid.org/0000-0002-4372-6448

Semenova

A. A.

Anastasia A. Semenova — Doctor of Technical Sciences, Professor, Deputy Director

109316, Moscow, Talalikhina str., 26

https://orcid.org/0000-0002-0208-4792

Dydykin

A. S.

Andrei S. Dydykin — Candidat of Technical Sciences, Docent, Head of the Department Functional and Specialized Nutrition

109316, Moscow, Talalikhina str., 26

Nishiumi

Tadayuki Nishiumi — Ph.D., Professor and Head of Food Science Center

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

Graduate School of Science and Technology of the Niigata UniversityJapanInstitute of Science and Technology of the Niigata UniversityJapanV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation

2020

31072020

522638

2020

Maksimenko A.A., Lyude A.V., Semenova A.A., Dydykin A.S., Nishiumi T.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/138

Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.

high hydrostatic pressurestructure modificationfunctionalitymyofibrillar proteinlow salt meat productslow phosphate meat productslow fat meat productsadditive-free foodswater retentionmicrobiological safetyqualityoxidation processes

References1

Stepanova, Y. V., Loranskaya, I.D., Rakitskaya, L.G., Mamedova, L.D. (2019). Obesity as the Omni-Factor for Serious Diseases. Effective Pharmacotherapy, 15(18), 68–77. https://doi. org/10.33978/2307–3586–2019–15–18–68–77 (In Russian)

Perova, N.V., Metelskaya, V.A., Sokolov, E.I., Schukina, G.N., Fomima, V.M. (2011). Dietary fatty acids. Effect on the risk of circulatory system diseases. Rational Pharmacotherapy in Cardiology, 7(5), 620–627. (In Russian)

Aburto, N.J., Ziolkovska, A., Hooper, L., Elliott, P., Cappuccio, F.P, Meerpohl, J.J. (2013). Effect of lower sodium intake on health: systematic review and meta-analyses. British Medical Journal, 346, f1326. https://doi.org/10.1136/bmj.f1326

Strazzullo, P., D’Elia, L., Kandala, N.B., Cappuccio, F.P. (2009). Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies. British Medical Journal, 339: b4567. https://doi.org/10.1136/bmj.b4567

Powles, J., Fahimi, S., Micha, R., Khatibzadeh, S., Shi, P., Ezzati, M., Engell, R.E., Lim, S.S., Danaei, G., Mozaffarian, D. (2013). Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide. British Medical Journal Open, 3(12), e003733. https://doi.org/10.1136/bmjopen-2013–003733

Strazzullo, P, Leclercq, C. (2014). Sodium. Advances in Nutrition, 5(2), 188–190. https://doi.org/10.3945/an.113.005215

Mattes, R. D., Donnelly, D. (1991). Relative contributions of dietary sodium sources. Journal of the American College Nutrition, 10(4), 383–393. https://doi.org/10.1080/07315724.1991 .10718167

Wirth, F. (1991). Reducing the fat and sodium content of meat products. What possibilities are there? Fleischwirtschaft international, 71, 294–297.

Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science, 74(1), 188–196. https://doi. org/10.1016/j.meatsci.2006.04.014

Jimenez-Colmenero, F., Carballo, J., Cofrades, S. (2001). Healthier meat and meat products: their role as functional foods. Meat Science, 59(1), 5–13. https://doi.org/10.1016/s0309– 1740(01)00053–5

Sherman, R.A., Mehta, O. (2009). Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis. Clinical Journal of the American Society of Nephrology, 4(8), 1370–1373. https://doi.org/10.2215/ cjn.02830409

Ritz, E., Hahn, K., Ketteler, M., Kuhlmann, M. K., Mann, J. (2012). Phosphate additives in food — a health risk. Deutsches Arzteblatt International, 109(4), 49–55. https://doi.org/10.3238/ arztebl.2012.0049

Kalantar-Zadeh, K., Gutekunst, L., Mehrotra, R., Kovesdy, C.P., Bross, R., Shinaberger, C.S., Noori, N., Hirschberg, R., Benner, D., Nissenson, A.R., Kopple. J.D. (2010). Understanding sources of dietary phosphorus in the treatment of patients with chronic kidney disease. Clinical Journal of the American Society of Nephrology, 5(3), 519–530. https://doi.org/10.2215/cjn.06080809

Guideline 2.3.0122–18: Color indication on the labelling of food products in order to inform consumers. Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing. Moscow: Rospotrebnadzor. — 2018. —18 p. (In Russian)

Passport of the federal project “Formation of a system of motivating citizens to a healthy lifestyle, including healthy eating and giving up bad habits” [Electronic resource: https://new.avo. ru/documents/33446/1306658/%D0%A3%D0%BA%D1%80%D 0%B5%D0%BF%D0%BB%D0%B5%D0%BD%D0%B8%D0%B5+%D0 %BE%D0%B1%D1%89%D0%B5%D1%81%D1%82%D0%B2%D0%B 5%D0%BD%D0%BD%D0%BE%D0%B3%D0%BE+%D0%B7%D0%B 4%D0%BE%D1%80%D0%BE%D0%B2%D1%8C%D1%8F.pdf/d01db52a-c0a7–62df-4dd8-a84c44b4e5c2. Access date 10.01.2020] (In Russian)

Order of January 15, 2020 N8 “On approval of the Strategy for the formation of a healthy lifestyle, prevention and control of noncommunicable diseases for the period up to 2025”. [Electronic resource: http://nppbad.ru/?p=972 Access date 10.01.2020] (In Russian)

Tsuboyama-Kasaoka, N., Takimoto, H., Ishimi, Y. (2019). Comparison of Nutrient Reference Values for Food Labeling in Japan with CODEX Recommendations, Based on DRIs and Nutrient Intake in Japan. Journal of Nutritional Science and Vitaminology, 65(1), 102–105. https://doi.org/10.3177/jnsv.65.102.

Dietary Reference Intakes for Japanese. [Electronic resource: https://www.mhlw.go.jp/file/06-Seisakujouhou-10900000-Kenkoukyoku/Full_DRIs2015.pdf Access date 20.01.2020]

Dietary Reference Intakes for Japanese [Electronic resource: https://www.mhlw.go.jp/stf/newpage_08517.html. Access date 20.04.2020] (In Japanese) 2

Dietary Guidelines for Japan. [Electronic resource: https://www.maff.go.jp/e/policies/tech_res/attach/pdf/ shokuiku-3.pdf Access date 28.04.2020]

Consumer Affairs Agency. [Electronic resource: https://www. caa.go.jp/en/policy/food_labeling. Access date 20.01.2020]

Kuznetsova, T.G., Tunieva, E.K. (2013). Effect of salt substitutes on the biochemical and microstructural changes in cured meat. International scientific and practical conference dedicated to the memory of Vasily Matveyevich Gorbatov, 1, 79–81. (In Russian)

Tunieva, E.K. (2016). Study on the possibility to use salts of potassium, calcium and magnesium instead of sodium chloride for meat products. Vsyo o myase, 2, 34–36. (In Russian)

Tunieva, E.K., Dederer, I. (2016). Study of sodium, potassium, and calcium salts influence on protein stability by differential scanning calorimetry. Theory and Practice of Meat Processing, 1(1), 19–24. https://doi.org/10.21323/2114–441x-2016–1–19–24 (In Russian)

Tunieva, E.K., Nasonova, V.V., Spiridonov, K.I. (2017). An effect of salt substitutes on meat physico-chemical properties. International scientific and practical conference dedicated to the memory of Vasily Matveyevich Gorbatov, 1, 329–331. (In Russian)

Tunieva, E.K. (2018). The role of salt in nutrition. Vsyo o myase, 3, 36–39. https://doi.org/10.21323/2071–2499–2018– 3–36–39 (In Russian)

Tunieva, E.K., Spiridonov, K.I. (2017). Possibilities to use amino acids and their salts as correctives of bitter taste of salt substitutes. Vsyo o myase, 2, 16–17. (In Russian)

Tunieva, E.K. (2017). Possibilities of preserving taste of meat products with reduced salt content. Vsyo o myase, 1, 38–39. (In Russian)

O’Flynn, C.C., Cruz-Romero, M.C., Troy, D.J., Mullen, A.M., Kerry. J.P. (2014). The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. Meat Science, 96 (1), 633–639. https://doi.org/10.1016/j. meatsci.2013.08.028

Clemens, R. (2012). Food science and sodium. Food Technology, 66 (1), 9.

Matulis, R.J., McKeith, F.K., Sutherland, J.W., Brewer, M.S. (1995). Sensory characteristics of frankfurters as affected by salt, fat, soy protein and carrageenan. Journal of Food Science, 60(1), 48–54. https://doi.org/10.1111/j.1365–2621.1995. tb05604.x

Tunieva, E.K. (2018). Salt substitutes — alternative to sodium chloride in meat products. Vsyo o myase, 5, 6–9. https://doi. org/10.21323/2071–2499–2018–5–6–9 (In Russian)

Gorbunova, N.A., Tunieva, E.K. (2014). World innovative tendencies of decrease in the content of table salt in meat products. (Review on materials of foreign research works). Vsyo o myase, 5, 40–46. (In Russian)

Tunieva, E.K., Gorbunova, N.A. (2017). Alternative methods of technological processing to reduce salt in meat products. Theory and Practice of Meat Processing, 2(1), 47–56. https://doi. org/10.21323/2414–438x-2017–2–1–47–56 (In Russian)

Jimenez-Colmenero, F., Cofrades, S., Herrero, A.M., Solas, M.T., Ruiz-Capillas, C. (2013). Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocolloids, 30(1), 351–357. https://doi.org/10.1016/j.foodhyd.2012.06.015

Bolumar, T., Middendorf, D., Toepfl, S., Heinz, V. (2016). Structural changes in foods caused by high-pressure processing. Chapter in the book: High pressure processing of food. New York: Springer. pp. 509–540. https://doi.org/10.1007/978–1–4939– 3234–4_23

Chen, X., Tume, R.K., Xiong, Y., Xu, X., Zhou, G., Chen, C., Nishiumi, T. (2017). Structural modification of myofibrillar proteins by highpressure processing for functionally improved, valueadded, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition, 58(17), 2981–3003. https://doi.org/10.1 080/10408398.2017.1347557

Hite, B.H. (1899). The effects of pressure in the preservation of milk. West Virginia University Agricultural Experiment Station Bulletin, 58, 15–35.

Guillou, S., Lerasle, M., Simonin, H., Federighi, M. (2017). High-pressure processing of meat and meat products. Chapter in the book: Emerging technologies in meat processing. Production, processing and technology. Wiley & Sons, Ltd. pp. 37–101. https://doi.org/10.1002/9781118350676.ch3

Simonin, H., Duranton, F., De Lamballerie, M. (2012). New insights into the high-pressure processing of meat and meat products. Comprehensive Reviews in Food Science and Food Safety, 11(3), 285–306. https://doi.org/10.1111/j.1541– 4337.2012.00184.x

Bolumar, T., Enneking, M., Toepfl, S., Heinz, V. (2013). New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. Meat Science, 95(4), 931–939. https://doi.org/10.1016/j.meatsci.2013.04.039

Torres, J.A., Velazquez, G. (2005). Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering, 67(1–2), 95–112. https://doi. org/10.1016/j.jfoodeng.2004.05.066

Balasubramaniam, V.M., Barbosa-Cánovas, G.V., Lelieveld, H.L.M. (2016). High-pressure processing equipment for the food industry. Chapter in the book: High Pressure Processing of Food. New York: Springer. pp. 39–65. https://doi.org/10.1007/978– 1–4939–3234–4_3

Jung, C., Tonello, C., De Lamballerie-Anton, M. (2011). High hydrostatic pressure food processing. Alternatives to Conventional Food Processing. 6, 254–306.

Balda, F.P., Aparicio, B.V., Samson, T. C. (2012). Industrial High Pressure Processing of Foods: Review of Evolution and Emerging Trends. Journal of Food Science and Engineering, 2, 543–549. https://doi.org/10.17265/2159–5828/2012.10.001

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 and Emerging Technology, 23, 10–17. https://doi.org/10.1016/j.ifset.2014.03.011

Sikes, A., Tobin, A.B., Tume, R. (2009). Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters. Innovative Food Science and Emerging Technologies, 10(4), 405–412. https://doi.org/10.1016/j.ifset.2009.02.007

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

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

Maksimenko, A., Kikuchi, R., Tsutsuura, S., Nishiumi, T. (2019). Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels. High Pressure Research, 39(2), 385–397. https://doi.org/ 10.1080/08957959.2019.1586895

O’Flynn, C.C., Cruz-Romero, M.C., Troy, D.J., Mullen, A.M., Kerry, J.P. (2014). The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. Meat Science, 96(3), 1266–1274. https://doi.org/10.1016/j. meatsci.2013.11.010

Sun, X.D., Holley, R.A. (2011). Factors influencing gel formation by myofibrillar proteins in muscle foods. Comprehensive Reviews in Food Science and Food Safety. 10(1), 33–51. https://doi. org/10.1111/j.1541–4337.2010.00137.x

Colmenero, F.J. (2002). Muscle protein gelation by combined use of high pressure/temperature. Trends Food Science and Technology, 13(1), 22–30. https://doi.org/10.1016/s0924– 2244(02)00024–9

Buckow, R., Sikes, A., Tume, R. (2013). Effect of high pressure on physicochemical properties of meat. Critical Reviews in Food Science and Nutrition, 53(7), 770–786. https://doi.org/10. 1080/10408398.2011.560296

Sun, X.D., Holley, R.A. (2010). High hydrostratic pressure effects on the texture of meat and meat products. Journal Food Science, 75(1), R17-R23. https://doi.org/10.1111/j.1750– 3841.2009.01449.x

Suzuki, A., Watanabe, M., Iwamura, K., Ikeuchi, Y., Saito, M. (1990). Effect of high pressure treatment on the ultrastructure and myofibrillar protein of beef skeletal muscle. Agricultural and Biological Chemistry, 54(12), 3085–3091. https://doi. org/10.1271/bbb1961.54.3085

Iwasaki, T., Washio, M., Yamamoto, K., Nakamura, K. (2005). Rheological and morphological comparison of thermal and hydrostatic pressure-induced filamentous myosin gels. Journal of Food Science, 70(7), e432-e436. https://doi. org/10.1111/j.1365–2621.2005.tb11472.x

Yamamoto, K., Miura, T., Yasui, T. (1990). Gelatin of myosin filament under high hydrostatic pressure. Food Structural, 9(4), 269–277.

Yamamoto, K., Hayashi, S., Yasui, T. (1993). Hydrostatic pressureinduced aggregation of myosin molecules in 0.5 M KCl at pH 6.0. Bioscience, Biotechnology, and Biochemistry, 57(3), 383– 389. https://doi.org/10.1271/bbb.57.383

Yamamoto, K., Yoshida, T., Iwasaki, T. (2002). Hydrostatic pressure — induced solubilization and gelation of chicken myofibrils. Chapter in the book: Progress in Biotechnology pp.461– 468. https://doi.org/10.1016/s0921–0423(02)80139–3

Suzuki, T., Macfarlane, J. J. (1984). Modification of the heatsetting characteristics of myosin by pressure treatment. Meat Science, 11(4), 263–274. https://doi.org/10.1016/0309– 1740(84)90057–3

Yasui, T., Ishioroshi, M., Samejima, K. (1980). Heat-induced gelation of myosin in the presence of actin. Journal Food Biochemistry, 4(2), 61–78. https://doi.org/10.1111/j.1745–4514.1980. tb00646.x

Ikeuchi, Y., Tanji, H., Kim, K., Suzuki, A. (1992). Mechanism of heat induced gelation of pressurized actomyosin: pressureinduced changes in actin and myosin in actomyosin. Journal Agricultural Food Chemistry, 40(10), 1756–1761. https://doi. org/10.1021/jf00022a006

Wang, M. Y., Chen, X., Zou, Y. F., Chen, H. Q., Xue, S. W., Qian, C., Wang, P., Xu, X. L., Zhou, G. H. (2017). High-pressure processing — Induced conformational changes during heating affect water holding capacity of myosin gel. International Journal Food Science and Technology, 52(3), 724–732. https://doi.org/10.1111/ ijfs.13327

Cao, Y. Y., Xia, T. L., Zhou, G. H., Xu, X. L. (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies, 16, 41–46. https://doi. org/10.1016/j.ifset.2012.04.005

Ikeuchi, Y., Tanji, H., Kim, K., Suzuki, A. (1992). Dynamic rheological measurements on heat-induced pressurized actomyosin gels. Journal Agricultural Food Chemistry, 40(10), 1751–1755. https://doi.org/10.1021/jf00022a005

Cando, D., Herranz, B., Borderıas, 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

High Pressure Processing: Insights on technology and regulatory requirements [[Electronic resource: https://www.covance.com/content/dam/covance/assetLibrary/whitepapers/ High-pressure-processing-insights-WPNCFS017.pdf Access date 20.01.2020]

Rastogi, N.K., Raghavarao, K., Balasubramaniam, V.M., Niranjan, K., Knorr, D. (2007). Opportunities and Challenges in High Pressure Processing of Foods. Critical Reviews in Food Science and Nutrition, 47(1), 69–112. https://doi. org/10.1080/10408390600626420

Samokhvalova, E.V., Tikhonov, S. L., Tikhonova, N.V., Evdokimova, O.V. (2017). Pressure processing as the factor of ensuring quality of raw meat with uncharacteristic autolysis development. Agrarian bulletin of the Urals, 6(160), 61–64. (In Russian)

Kudryashov, L.S., Tikhonov, S. L., Tikhonova, N.V., Poznyakovsky, V.M., Stozhko, N. Yu., Kudryashova, O.A. (2018). Hygienic characteristics of meat and its safety when handling under high. Hygiene and sanitation, 97(3), 259–263. https://doi. org/10.18821/0016–9900–2018–97–3–259–263 (In Russian)

Kotkova, V.V., Volkov, A. Yu. (2019). Effect of the high pressure on the consumer properties of chicken forcemeat. Processes and Food Production Equipment, 4(13), 102–109. https://doi. org/10.17586/2310–1164–2019–12–4–102–110 (In Russian)

Smirnova, A.V., Tikhonov, S.L. (2018). A promising physical way to increase the shelf life of perishable food products. Food Industry, 4(38), 34–35. (In Russian)

The authors declare that there are no conflicts of interest present.