High-pressure-induced changes in the characteristics of low-fat and high-fat sausages

✍ Scribed by Colmenero, Francisco Jiménez; Carballo, José; Fernández, Paloma; Barreto, Giovana; Solas, Maria T

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 335 KB
• Volume: 75
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199709)75:1<61::aid-jsfa841>3.0.co;2-1

✦ Synopsis

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg~1, LF) and high-fat (247 g kg~1, HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline (P \ 0É05) in emulsion stability, which was more pronounced at the higher pressure. The inÑuence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease (P \ 0É05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase (P \ 0É05) in the colour lightness parameter in sausages ; the e †ect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time.