Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe

In this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.