Janardhanan, RasmiHuerta Leidenz, NelsonIbáñez Moya, Francisco C.Beriain Apesteguía, María José2023-02-162023-02-162023Janardhanan, R., Huerta-Leidenz, N., Ibañez, F. C., Beriain, M. J. (2023) High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties. LWT-Food Science and Tecnology, 173(114273), 1-12. https://doi.org/10.1016/j.lwt.2022.114273.0023-643810.1016/j.lwt.2022.114273https://academica-e.unavarra.es/handle/2454/44720Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK technique on physicochemical characteristics of veal, plant-based, and hybrid patties were investigated. Samples of the different formulations were subjected to three pressures (350–600 MPa) for 5–15 min, followed by SVCOOK (55–65 ◦C for 15 min). The color of the HPP treated plant-based and hybrid patties tended to be of less reddish color tone and conformed more towards a yellowish shade. The dual technology treated hybrid patties were like veal patties in color and texture parameters, whereas the physicochemical parameters of plantbased patties were different from veal and hybrid patties. Conversely, the effect of HPP on hybrid patties was not comparable to veal patties. The dual (HPP–SVCOOK) technology has the potential to develop novel hybrid products with physicochemical characteristics comparable to those of veal-based patties.application/pdfeng© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.High-pressure processingVacuum-cookingVealLegumeMeat analogueArtículo / Artikulua2023-02-16Acceso abierto / Sarbide irekiainfo:eu-repo/semantics/openAccess