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首页> 外文期刊>Medycyna Weterynaryjna >Effect of high hydrostatic pressure on selected quality features of baked pate processed with mechanically deboned poultry meat in their formula.
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Effect of high hydrostatic pressure on selected quality features of baked pate processed with mechanically deboned poultry meat in their formula.

机译：高静水压力对用机械去骨禽肉加工的烤酱的精选品质特性的影响。

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摘要

The aim of the study was to determine the effects of high hydrostatic pressure on the properties (including shelf-life) of baked pate added with mechanically deboned poultry meat. Vacuum packed pate was subjected to pressure treatment (400 and 500 MPa for 15 minutes at 20 degrees C). After high pressure treatment (24 h), and 6 and 8 weeks of refrigerated storage, the physical, chemical, sensory and microbial properties were investigated. It is concluded that the appropriate parameters of high pressure treatment (500 MPa for 15 minutes at 20 degrees C) prolonged the shelf life of vacuum-packed products up to 8 weeks. High pressure treatment did not influence significantly drip loss in the package as well as the colour and texture of pate. However, it did accelerate oxidative changes in the fat of the products..
机译：该研究的目的是确定高静水压力对添加了机械去骨禽肉的烤酱的特性（包括保质期）的影响。对真空包装的酱进行压力处理（在20摄氏度下400和500 MPa下进行15分钟）。经过高压处理（24小时）以及冷藏储存6和8周后，研究了其物理，化学，感官和微生物特性。结论是，高压处理的适当参数（20摄氏度下500 MPa，15分钟）可将真空包装产品的货架期延长至8周。高压处理不会显着影响包装中的滴水损失以及酱的颜色和质地。但是，它确实加速了产品脂肪中的氧化变化。

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