Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty

The structures and characteristics of pressure–heat-induced gels of chicken myofibrils and pork patty were investigated. The M-line and Z-line in the chicken myofibril in 0.2 M NaCl were disrupted, and both of the thin and thick filaments were dissociated by pressure treatment. The microstructure of pressure–heat-induced chicken myofibrillar gel was composed of three-dimensional fine strands. Pressurization, at 200 MPa, prior to heating, increased the apparent elasticities of chicken myofibrillar gel and pork patty; however, pressure treatment above 200 MPa decreased it. The apparent elasticity of the pressure-treated (200 MPa) thermal myofibrillar gel was three times higher, and that of pork patty was twice higher than those of the unpressurized ones. The rheological properties of the low salt (1% NaCl) pork sausage can be improved by pressure treatment at 200 MPa prior to heating.