Document Detail

The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
MedLine Citation:
PMID:  24056406     Owner:  NLM     Status:  Publisher    
This study investigated effects of high pressure (HP) treatment of pork meat at 150 or 300MPa for 5min before manufacturing sausages on the reduction of phosphate levels and compared to sausages manufactured with untreated pork meat (control sausages). Improvement in perceived saltiness, juiciness and overall flavour was observed in sausages manufactured using HP-treated meat at 150MPa and 0% phosphate, compared to control sausages. Sausages manufactured using meat HP-treated at 150MPa and 0.25% phosphate (P<0.05) improved hardness of sausages. HP-treated meat at 300MPa and 0% phosphate decreased juiciness and adhesiveness, while at 0.25% phosphate, adversely affected emulsion stability and sensory attributes. HP treatment did not affect significantly the lightness of the sausages; however, elimination of phosphate reduced (P<0.05) the yellowness, while HP treatment at 150MPa with 0.25 or 0.5% phosphate increased (P<0.05) redness. HP reatment at 150MPa has potential for reducing phosphate levels in sausages without significant changes in their functionality and improved acceptability.
C C O'Flynn; M C Cruz-Romero; D J Troy; A M Mullen; J P Kerry
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-8-30
Journal Detail:
Title:  Meat science     Volume:  96     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 Aug 
Date Detail:
Created Date:  2013-9-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  633-639     Citation Subset:  -    
Copyright Information:
© 2013.
Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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