Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Sikes, Anita; Tobin, Aarti B.; Tume, R.K.

doi:10.1016/j.ifset.2009.02.007

Cited by 168 publications

(111 citation statements)

References 33 publications

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“…The lack of a salt effect on cook loss was in contrast to reports for beef (Sikes et al 2009) and pork (O'Flynn et al 2014) sausages which showed a significant increase in cook loss when salt was reduced below 2 and 1%, respectively. Our results agreed with those of Hongsprabhas and Barbut (1999) for poultry batters where no difference in cook loss was observed between products at salt inclusion levels of 0-1.5%.…”

Section: Cook Loss and Tpacontrasting

confidence: 99%

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

et al. 2016

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The effect of salt reduction and vitamin E (a-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added a-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added a-tocopherol), CE (1.3% NaCl, 200 mg/kg added a-tocopherol), LE (0.47% NaCl, 200 mg/ kg added a-tocopherol). Salt or a-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect a-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with a-tocopherol.

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Section: Cook Loss and Tpacontrasting

confidence: 99%

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

et al. 2016

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“…The result of 200 MPa was similar to that of the low-salt (containing NaCl 0.5-1.0%) beef batters treated at the same pressure level (Sikes et al, 2009) and restructured pork meat under 100-200 MPa (Hong, Park, Kim & Min, 2006). Treatment of 50-200 MPa can induce dissociation of oligomer, electrostriction and clathrate formation around hydrophobic residues within protein (Boonyaratanakornkit, Park & Clark, 2002), while there are hydrophobic interactions and hydrogen bonds in curdlan gels (Funami, Funami, Yada & Nakao, 1999).…”

Section: CLsupporting

confidence: 64%

“…The HPP could change the molecular composition of meat, enhance the stability of meat gels and modify the texture properties of biopolymers such as proteins and polysaccharides yielding gel-type products, thus allowing lower salt levels to be used while still achieving high water binding capacity and improved texture (Chen et al, 2006;Chattong, Apichartsrangkoon & Bell, 2007;Sikes, Tobin & Tume, 2009). Nowadays, HPP is being successfully applied to a variety of products including fruit juices, sauces, desserts, rice dishes, oysters and meat products (Tassou et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

Chen

Wang

Sun

et al. 2010

Innovative Food Science & Emerging Technologies

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“…Several studies concluded that the use of HPP increases the water amount in the product (Chen et al, 2010;Sikes, Aarti, Tobin, & Tume, 2009;Souza et al, 2011), that might be the reason of the inversion of the trend observed in the treatment 600 MPa-960 s that had only a low to moderate amounts of exudates that seem to be qualitatively different from those of the DFS treated under lower pressures. In dry cured meat products Marcos, Aymerich, Guardia, and Garriga (2007) did not find any difference of using a HPP treatment in chorizo and fuet in the most part of the texture and colour parameters analysed, suggesting that in their experiment the WHC was not affected by the 400 MPa during 10 min.…”

Section: Effect Of Hpp On Sensorial Characteristicsmentioning

confidence: 99%

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Alfaia¹,

Alfaia

Patarata

et al. 2015

Innovative Food Science & Emerging Technologies

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The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS) was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N 400 MPa and longer than 154 s) produced a reduction in spoilage microbiota, without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400 MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to these Mediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.

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Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Cited by 168 publications

References 33 publications

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

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