Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
This study investigated the role of high-pressure processing (HPP) for improving the functional properties of meat batters and the textural properties of reduced-fat sausages. Application of 200MPa pressure at 10°C for 2min to pork batters containing various fat contents (0-30%) affected their rheological properties, cooking losses, color, textual properties and their protein imaging. The results revealed that both application of 200MPa and increasing fat content decreased cooking loss, as well as improved the textural and rheological properties. Cooking losses, texture and sensory evaluation of 200MPa treated sausages having 20% fat were similar to those of the 0.1MPa treated sausages having 30% fat. Principal component analysis revealed that certain quality attributes were affected differently by the levels of fat addition and by HPP. These findings indicated the potential of HPP for improving yield and texture of emulsion-type sausages having reduced fat contents.
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Huijuan
H
Yang
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan.
Muhammad Ammar
MA
Khan
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Xiaobo
X
Yu
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Haibo
H
Zheng
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Minyi
M
Han
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Xinglian
X
Xu
Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: ghzhou@njau.edu.cn.
Guanghong
G
Zhou
D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004655:Emulsions; D063427:Food Quality; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D011312:Pressure; D025341:Principal Component Analysis; D012212:Rheology; D013552:Swine; D013649:Taste; D013696:Temperature
D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions
Cooking loss; High pressure; Protein imaging; Reduced fat; Rheology