Thermal analysis of the goods of pressurization on those homogenized meat with protein of it captures, fiber of apple and starch de potato

Abstract

They got ready homogenized meat of pig of contained first floor of fat, with and without addition of 3 non meat ingredients: protein of sanguine plasm (PP), apple fiber (FM), and potato starch (FP). The masses were only processed with cooking and a combination of high pressure-temperature. The denaturation of the protein and the gelatinización of the starch through the different prosecutions were continued by means of the differential calorimetry of sweeping. They got ready referee samples carrying out the watery dispersion of FP and of PP to also obtain the lines of differential calorimetry of sweeping. They were carried out on the initial mass and the cooked product, analysis microbiológicos. The high-pressure application increased the effect of the thermal treatment on the reduction of the number of microorganisms, being confirmed the utility of this technique to improve the quality microbiológica of meat products. The application of combined treatments of presion/temperatura preserves the protein of the complete thermal denaturation and FP is protected in front of the thermal gelatinización. Interactions were not detected between the proteins of the meat mass and the non meat ingredients.