Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology. (February 2016)

• Record Type: Journal Article
• Authors: Yang, Huijuan; Khan, Muhammad Ammar; Han, Minyi; Yu, Xiaobo; Bai, Xiangjun; Xu, Xinglian; Zhou, Guanghong
• Is Part Of: Innovative food science & emerging technologies. Volume 33(2016)
• Page Start: 162
• Page End: 169
• Publication Date: 2016-02
• Subjects: Response surface methodology (RSM) -- Textural properties -- High pressure processing -- Reduced-fat sausages; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2015.10.007
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This study optimized the high pressure conditions for development of a reduced fat sausage. A three-factor-three-level Box–Behnken design was adopted to study the simultaneous effects of one compositional variable (15, 20 and 25% fat content) and two processing variables (150, 200 and 250 MPa high pressure, along with 5, 6 and 7 min high pressure treatment time) on firmness of emulsion-type sausages. Analysis of variance (ANOVA) was performed to evaluate the potential interactive and quadratic effects between these variables. The results revealed that, the optimum processing conditions for an optimum gel setting were 22.19% fat content, 197.30 MPa high pressure and 5.92 min pressure treatment time. The adequacy of the model equation for predicting the optimum response values was effectively verified. In conclusion, the emulsion-type meat sausages using a novel high pressure based processing method were preferred for their improved textural properties and reduced fat content. Industrial relevance: For health reasons, there is a need to reduce fat content of processed meat products. This study developed a novel processing method using high pressure to produce emulsion-type meat sausages with reduced-fat, with improved functional qualities, including objective appearance, textural properties and sensory evaluation. Importantly, this was achieved with a model, mainly based on prediction of the firmness of the pressure treated sausages with reduced fat contents. Highlight: HPP improved textural properties of sausages with reduced-fat and reduced-salt using Response surface methodology.