Role of cathepsin D activity in gelation of chicken meat heated under pressure

The role of cathepsin D activity in gelation of chicken meat batters (400 MPa/30 min/70 °C) heated-under pressure was investigated, using a specific inhibitor, pepstatin, dissolved in dimethyl sulphoxide (DMSO)/acetic acid (9:1 v/v). Thermal treatment (70 °C/30 min) produced less thermal inactivation of cathepsin D activity at 400 MPa than at atmospheric pressure. Heating, under pressure conditions, produced gels which were less hard and chewy than those produced at atmospheric pressure. Irrespective of the pressure, the presence of the inhibitor solvent influenced the thermal gelation of meat batters, facilitating the formation of harder, chewier gels.