Effect of high pressure combined with heat treatment on thiamine content in pork

To investigate the effect of high- pressure processing on thiamine content in pork,the longsissimus muscles were treated with different conditions( 200~600 MPa,20~60 ℃ and 10~20 min),then according to the Box- Behnken experiment design,the three factors and three levels of response surface method was applied on the basis of the single factor experiment. The results showed that about the three factors the pressure and the temperature had extremely significant effect( p < 0.01) on the thiamine content,while the time had significant effect( p < 0.05).The interaction of the pressure and temperature also had extremely significant effect( p < 0.01) on the thiamine content.The thiamine content was decreased with increasing pressure when the processing temperature was between 20 ℃ and 47 ℃.While temperature reached 48 ℃,thiamine content was first increased and then decreased with the increasing pressure,and there were critical pressure values.When the pressure was certain,with the increasing temperature the thiamine content was first increased and then decreased,and at the same time it had critical temperature values that linearly increased with increasing pressure.Medium temperature with medium pressure treatment was more advantageous to the thiamine retention than low temperature with high pressure or low pressure with high temperature treatment.