The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

O’Flynn, Claire C.; Cruz-Romero, Malco C.; Troy, Declan J.; Mullen, Anne Maria; Kerry, Joe P.

doi:10.1016/j.meatsci.2013.11.010

Cited by 86 publications

(59 citation statements)

References 44 publications

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“…A reduction in the table salt content less than 1.5 % had a negative impact on product color and consistency. Nevertheless, the obtained results suggest that processing at 150 MPa is promising for frankfurter production provided that the salt concentrations is not less than 2 % [18].…”

Section: Processing Using High Hydrostatic Pressure and Assessment Ofmentioning

confidence: 91%

“…Снижение содержания поваренной соли менее 1,5 % оказывало негативное влияние на цвет и консистенцию продукта. Тем не менее, полученные результаты свидетельствуют, что обработка при 150 МПа имеет перспективы для производства сосисок, при условии концентрации соли не менее 2 % [18].…”

Section: Processing Using High Hydrostatic Pressure and Assessment Ofunclassified

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Alternative Methods of Technological Processing To reduce Salt in Meat Products

Tunieva

Gorbunova

2017

Teor. prakt. pererab. mâsa (Print)

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Section: Processing Using High Hydrostatic Pressure and Assessment Ofmentioning

confidence: 91%

Section: Processing Using High Hydrostatic Pressure and Assessment Ofunclassified

Alternative Methods of Technological Processing To reduce Salt in Meat Products

Tunieva

Gorbunova

2017

Teor. prakt. pererab. mâsa (Print)

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“…The development of low sodium meat products suggests the existence of a multifactorial process, with interactions between HPP parameters (pressure, temperature and time), salt level, and concentration of additives (polyphosphates), affecting the functional properties of meat products (D'Flynn et al, 2014;Villamonte et al, 2013). Research conducted by Villamonte et al (2013) studied high pressure processing in pork (350 MPa/6 minutes/20 °C), associated with the use of salt (1.5-3.0%) and phosphate (0.25-0.5%), and found that HP yielded a synergistic effect between texture and water retention capacity, suggesting the possibility of development of low sodium meat products without addition of polyphosphates.…”

Section: Meat Productsmentioning

confidence: 99%

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

et al. 2015

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“…Meatballs are composed mainly of pork ham and back fat, and they contain additives such as phosphates, salt, and seasonings. Studies have demonstrated that approximately 14% of daily salt intake is derived from meat products [4,5]. Due to the rise of clean labels and consumers' increasing appeals for foods that are natural, healthy, less-processed, and low in additives, increasingly, many studies have investigated low-fat meatballs with few artificial additives [3,6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

Yeung¹,

Huang²

2017

JFNR

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Emulsified pork meatballs (Kung-Yuan or meatballs) are common emulsified meat products in Chinese cultures and are widely popular among Taiwanese and Chinese consumers. In recent years, the concept of clean labels has become prominent, and consumers have started to demand products without artificial additives. In this study, we investigated the effects of food proteins-soy protein, sodium caseinate, whey protein, egg albumen powder, and skim milk powder on the texture and sensory acceptability of phosphate-free meatballs. The results were compared with the texture and sensory acceptability of meatballs with phosphate. Texture analyses revealed that adding different food proteins to phosphate-free meatballs increased their hardness. Among them, meatballs with egg albumen powder were the hardest, followed by those with sodium caseinate and those with whey protein.Meatballs with phosphate and phosphate-free meatballs without any protein additive were less chewy than meatballs with any of the five protein additives, adding the egg albumen powder, sodium caseinate, and whey protein, however, could increase the meatballs' chewiness. Quality analyses showed that all groups of meatballs were had pH values between 6.36 and 6.96 and had water compositions between 49.81% and 56.79%. Sensory evaluation revealed that soy protein had negative effects on sensory acceptance, whereas whey protein scored the highest in overall sensory evaluation. The composition analysis results of meatballs with whey protein and phosphate-free meatballs exhibited no significant differences. The hygiene quality test showed that the total plate count of all meatball groups were had less than 10 5 CFU/mL and Escherichia coli and coliforms weren't detected. In summary, although adding soy protein negatively influenced the meatballs' sensory perceptions, all other types of food protein additives improved the texture of phosphate-free meatballs. The sensory evaluation indicated that adding whey protein is the most effective way to improve a meatball's texture. The sensory evaluation results indicated that the overall acceptance of meatballs with whey protein was not significantly different from that of meatballs with phosphate.

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The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

Cited by 86 publications

References 44 publications

Alternative Methods of Technological Processing To reduce Salt in Meat Products

Alternative Methods of Technological Processing To reduce Salt in Meat Products

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

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