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<p>The aim of this study was to evaluate the effects of ultra-high pressure (UHP) treatment on the physicochemical and structural properties of emulsified alternative meat products. Emulsified samples were treated at pressures of 100–500&#xa0;MPa and their pH, color, moisture contents, WHC (water holding capacity), viscosity, emulsion stability and textural properties were analyzed. The results showed that UHP significantly improved pH, lightness and redness in all treatment groups. Treatment at 300&#xa0;MPa showed minimal differences from the control group in most parameters, but viscosity, water holding capacity, hardness, cohesiveness were significantly improved. These results confirm that UHP treatment positively affects the water holding capacity and structural stability of emulsified alternative meat products. Therefore, this study provides a basis for the practical application of UHP technology in the development of alternative meat products with improved functional and structural properties.</p>

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Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs

  • 期刊论文

  • 发表日期：

    2025年5月6日

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  • Jeong-Heon Kim,
  • Yoo-Jeong Choi,
  • Yea-Ji Kim,
  • Ji Yoon Cha,
  • Tae-Kyung Kim,
  • Dong-Hyun Kim,
  • Yun-Sang Choi

摘要

The aim of this study was to evaluate the effects of ultra-high pressure (UHP) treatment on the physicochemical and structural properties of emulsified alternative meat products. Emulsified samples were treated at pressures of 100–500 MPa and their pH, color, moisture contents, WHC (water holding capacity), viscosity, emulsion stability and textural properties were analyzed. The results showed that UHP significantly improved pH, lightness and redness in all treatment groups. Treatment at 300 MPa showed minimal differences from the control group in most parameters, but viscosity, water holding capacity, hardness, cohesiveness were significantly improved. These results confirm that UHP treatment positively affects the water holding capacity and structural stability of emulsified alternative meat products. Therefore, this study provides a basis for the practical application of UHP technology in the development of alternative meat products with improved functional and structural properties.