Page 38 - FoodFocusThailand No.232 July 2025

SMART PRODUCTION

Biological and Chemical Modifications of Meat HPP can cause the unfolding and extension of peptide
Structure chains within proteins, exposing hydrophobic residues, and
Historically, significant efforts have focused on modifying inter-sulfhydryl linkages, thereby improving protein digestibility.
food products to better suit the needs of older adults. The High-pressure–treated products exhibit increased digestibility,
goal is to ensure they can enjoy a diverse diet, obtain as evidenced by a higher proportion of low–molecular–weight
adequate nutrients, and maintain a high quality of life. These peptides compared to those characterized solely by a higher
specially modified foods are typically downsized, moistened, percentage of naturally low-molecular-weight peptides. This
and tenderized for easier chewing and swallowing. Beyond aligns with a 2019 study by Franck et al. , which revealed that
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texture, they also offer improved palatability, enhanced HPP can indeed increase the number of small peptides ranging
flavor, and greater nutritional value. These modifications help from 500 to 1,500 daltons, consequently improving digestibility.
compensate for age-related sensory decline and help ensure These increases may be attributed to HPP-induced protein
adequate nutrient and energy intake. A various of technologies hydrolysis and enzyme activation. Additionally, HPP promotes
are employed to achieve these modifications. For example, protein denaturation, gelation, fiber fragmentation, and
ภาพที่่� 1 ความก้้าวหน้้าใน้ก้ารแปรรูปโปรตีีน้จาก้แมลงและก้ารประยุุก้ตี์ใช้้ chemical methods can alter protein structures by accelerating myofibril disruption (Figure 2).
Figure 1 Advances in Insect Protein Processing and Applications protein hydrolysis and increasing food surface area to enhance
digestibility. This approach includes adding digestive enzymes
to efficiently enhance protein hydrolysis, improve digestion,
and nutrient absorption.
Additionally, physical approaches such as ultrasound
processing, high-pressure processing, and pulsed electric
fields are also utilized (Figure 1). These techniques can also
be applied to a wider range of products (Table 1).

High-Pressure Process for Meat Processing
High-Pressure Processing (HPP) is an increasingly popular
non-thermal food processing technology for adapting foods for
older adults. This technique extends shelf life by inactivating
pathogenic and spoilage microorganisms and softens meat
by altering its protein structure, making it easier to chew and
swallow. Underpressures typically ranging from 400 to 600 ภาพที่่� 3 ตีัวอยุ่างผลิตีภััณฑ์์ที่ี�ผ่าน้เที่คโน้โลยุีความดััน้สููง
(เน้้�อไก้่งวง ยุี�ห้อ Hormel)

MPa (58,000-87,000 psi), meat texture becomes more tender, Figure 3 Hormel’s high-pressure processed turkey meat
and shelf life is prolonged, all without compromising the food’s
nutritional value, appearance, and flavor. ที่่�มา: ศููน้ยุ์อัจฉริยุะเพื่้�ออุตีสูาหก้รรมอาหาร (2562)
HPP systematically starts by placing the food product into Source: Food Intelligence Center, Thailand (2019)
a hermetically sealed, high-pressure resistant package. Water
then acts as the pressure-transmitting, regulating the internal HPP is increasingly popular in many countries, particularly
temperature between 0 C to 100 C for at least 20 minutes. in those with advanced food processing technologies,
o
o
However, the optimal temperature and processing time vary such as the USA, Japan, Germany, and the UK. In Thailand,
depending on product and packaging types. Therefore, HPP commercial applications of HPP have thus far focused on
must be individually optimized for each product to achieve fruit and vegetable juices, whereas overseas use covers
maximum efficiency . According to a 2023 study by Baldelli salad dressings, baby food, and processed meats. Given the
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et al. , HPP treatment disrupts protein structures at the technology’s proven efficiency and ongoing advancements in
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secondary, tertiary, and quaternary levels to varying degrees. industrial equipment, HPP is expected to expand into an even
Higher pressures cause greater denaturation, which is often wider variety of food products in the future.
irreversible. The advancement of HPP technology reflects the food
industry‘s growing emphasis on processing methods that
Table 1: Food Processing Technologies for Texture preserve product quality while ensuring food safety. This
Modification of Meat for Elderly Consumers focus aligns perfectly with the growing demands of elderly
consumers. Therefore, HPP offers a novel and promising
Technology Application
approach to creating meat products specifically tailored for
1) Enzyme treatment Chicken breast, beef the elderly.
chicken or beef for burger
2) High-pressure process Buckwheat flour and beef
3) Pulsed Electric field Potato and blueberry
4) Ultrasound Beef, taro, and tomato peels More Information Service Info C005
Source: Liu et al. (2024)

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