Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

peer reviewedIn this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 MPa for an application time of 30 min. Moist yield was appreciably improved when pressurisation time increased at 400 MPa. It seemed that granulometric properties of Ricotta-like cheese were not affected by increasing pressurisation time. Ricotta-like products obtained after pressurisation at 400 MPa for 30, 45 and 60 min, have shown a lower yield and hardness but a higher cohesiveness than traditional Ricotta cheese. They also had more homogenous granulometric profiles

High pressure-induced gel formation of chicken meat patties

High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L*) and a decrease of redness (a*) and yellowness (b*); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating. The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality. is observed by prolonging the pressurisation time up to 30 min. The pressurisation temperature (between 15 and 40 degreesC) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels