Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

Renata do Nascimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Rubén Domínguez-Valencia, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, Marise Aparecida Rodrigues Pollonio

Food Science and Technology International

Published online on December 10, 2024

Abstract

Food Science and Technology International, Volume 32, Issue 3, Page 310-317, April 2026.
High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced ...