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

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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.

About the Authors

A. A. Maksimenko
Graduate School of Science and Technology of the Niigata University

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

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

A. V. Lyude
Institute of Science and Technology of the Niigata University

Anna V. Lyude —  MBA, Assistant Professor

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

A. A. Semenova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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

 109316, Moscow, Talalikhina str., 26

A. S. Dydykin
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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

109316, Moscow, Talalikhina str., 26

T. Nishiumi
Institute of Science and Technology of the Niigata University

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

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


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Maksimenko A.A., Lyude A.V., Semenova A.A., Dydykin A.S., Nishiumi T. Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products. Theory and practice of meat processing. 2020;5(2):26-38.

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