title: The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages.
abstract: This study investigated the effects of high pressure (HP) treatment of pork meat before manufacturing sausages with reduced salt levels and compared them to sausages manufactured with untreated meat (control sausages). A 2×5 factorial design was set up incorporating two pressure levels (0 or 150 MPa) and five salt levels (0.5, 1.0, 1.5, 2.0 and 2.5%). Most quality attributes were affected when salt levels were reduced below 1.5%. Fat loss (FL) was (P<0.05) affected by salt level; samples with <1.5% salt had the highest FL. HP treatment increased emulsion stability and reduced cook loss (CL) compared to control sausages. Increased CL was observed when salt was reduced below 2.0%. Salt reduction below 1.5% adversely affected colour, sensory and texture attributes. Independent of salt, HP treatment affected adversely juiciness and cohesiveness while adhesiveness was improved. Overall, there is potential to manufacture sausages maintaining organoleptic and functional properties traditionally associated with sausages using HP treated meat.
authors: Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors: Claire C
authors: CC
authors: O'Flynn
authors: Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
authors: Malco C
authors: MC
authors: Cruz-Romero
authors: Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors: Declan
authors: D
authors: Troy
authors: Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors: Anne M
authors: AM
authors: Mullen
authors: Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
authors: Joe P
authors: JP
authors: Kerry
mesh_terms: D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D010710:Phosphates / Q000032:analysis*; D011312:Pressure; D012492:Salts / Q000032:analysis*; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D004655:Emulsions; D010710:Phosphates; D012492:Salts; D014867:Water
keywords: Breakfast sausages; High-pressure; Phosphate reduction; Salt reduction; Sensory evaluation