ArticleFood science and biotechnology2025
Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP: mushroom incorporation at the optimal concentration.Food science and biotechnology · 2026Article
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7 authors.
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Abstract
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.
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