High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. (August 2021)

• Record Type: Journal Article
• Authors: Zhou, Ying; Watkins, Peter; Oiseth, Sofia; Cochet-Broch, Maeva; Sikes, Anita L.; Chen, Conggui; Buckow, Roman
• Is Part Of: Food control. Volume 126(2021)
• Publication Date: 2021-08
• Subjects: Sodium-reduced chicken sausage -- High pressure processing -- Sensory quality -- Chilled storage -- Potassium salt; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.108008
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Sodium reduction has been recognised by the meat industry as an important driver for consumers. The objective of this study was to investigate the effects of high pressure processing (HPP, 200 MPa, 10 min) on the sensory quality of sodium-reduced chicken sausages formulated with three anion types of potassium salts (K-salts; potassium chloride, potassium lactate and potassium citrate). Partial replacement of 25% sodium chloride (NaCl) with K-salts did not affect the textural properties. Applying HPP before cooking, sausages were more compact and continuous with a uniform gel-matrix than sausages that had not been HPP. HPP contributed to an increased firmness and decreased cook loss of chicken sausages. Colour parameters (L*, a*, b*) were lower in HPP sausages. Moreover, the textural properties and colour were maintained over a 40-day chilled storage period. Sensory evaluation showed that the use of K-salts at the concentrations used in this study had no negative effects on the sensory properties and that HPP improved the texture of sausages. However, HPP treatment in combination with K-lactate or K-citrate reduced the perceived saltiness of the sausages. We conclude that the HPP in combination with K-salts can increase the textural attributes of sodium-reduced chicken sausages. Therefore, the HPP in combination with K-salts might be used as a strategy to reduce NaCl in emulsion-type meat products without compromising consumer preference in textural properties. Highlights: Chicken sausage sensory properties were maintained when substituting 25% NaCl by K-salts. HPP increased the firmness and juiciness of sausages with three anion type of K-salts. Textural properties of sausages were maintained over a 40 day chilled storage period. The combination of HPP and K-salts improved sensory quality attributes of sausages.