title: High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
abstract: High pressure processing (HPP) was used to explore novel methods for modifying the textural properties of pork sausages with reduced-salt, reduced-fat and no fat replacement additions. A 2×7 factorial design was set up, incorporating two pressure levels (0.1 or 200 MPa) and seven fat levels (0, 5, 10, 15, 20, 25 and 30%). Sausages treated at 200 MPa exhibited improved tenderness at all fat levels compared with 0.1 MPa treated samples, and the shear force of sausages treated at 200 MPa with 15 or 20% fat content was similar to the 0.1 MPa treated sausages with 30% fat. HPP significantly changed the P₂ peak ratio of the four water components in raw sausages, resulting in improved textural properties of emulsion-type sausages with reduced-fat and reduced-salt. Significant correlations were found between pH, color, shear force and water proportions. The scanning and transmission micrographs revealed the formation of smaller fat globules and an improved network structure in the pressure treated sausages. In conclusion, there is potential to manufacture sausages with reduced-fat and reduced-salt by using HPP to maintain textural qualities.
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Huijuan
authors.initials: H
authors.lastname: Yang
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Minyi
authors.initials: M
authors.lastname: Han
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Bai
authors.affiliation: State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Group Co. Ltd., Nanjing 210041, PR China.
authors.forename: Yanqing
authors.initials: Y
authors.lastname: Han
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: ghzhou@njau.edu.cn.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002681:China; D003296:Cooking; D018752:Diet, Fat-Restricted; D004039:Diet, Sodium-Restricted; D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D046529:Microscopy, Electron, Transmission; D010860:Pigments, Biological / Q000032:analysis; D011312:Pressure; D033081:Shear Strength; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D034421:Sus scrofa; D014867:Water / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D010860:Pigments, Biological; D017673:Sodium Chloride, Dietary; D014867:Water
keywords: High pressure processing (HPP); Low field nuclear magnetic resonance (LF-NMR); Microstructure; Reduced-fat content; Textural properties