抄録
High hydrostatic pressure of 4000 to 10, 000 kg/cm2 was applied to fresh egg white and yolk and the resulting gels were analyzed with their texture, protease susceptibility, and nutrients.
Egg white and yolk set to a stiff gel at or above 6000 and 4000 kg/cm2, respectively. Both gels were softer and more elastic than heat-induced gels. Taste and flavor of the pressure-induced gels were natural without a cooked taste and flavor. Subtilisin digestibility of the pressure-induced gels were compatible or superior to the heat-induced gels. In the former gels, no destruction of vitamins or amino acid residues and no formation of unusual compounds such as lysinoalanine were detected.
Based on these results, it is proposed that high pressure is useful in food processing and preservation to avoid adverse effects on natural foods.
