Effects of dense phase carbon dioxide (DPCD) treatments on technological parameters, physicochemical and textural properties of lamb sausages

SZERMAN, N.; RAO, W. ; VAUDAGNA S.; ZHANG, D.

Florianopolis

Taller; International Nonthermal Food Processing Workshop; 2013

EMBRAPA - SENAI

DPCD is a cold pasteurization method that affects microorganisms and enzymes through molecular effects of CO2 under pressures <50MPa. The aim of this study was to evaluate the effects of DPCD on the technological, physicochemical and textural properties of lamb sausages. For sausage formulation was used lamb meat (Longissimus dorsii, 68.6%w/w), lamb fat (17.2%w/w), water (12.9% w/w) and NaCl (1.37%w/w). Raw sausages were submitted to DPCD treatments [Trial A: 0, 10, 20 and 30MPa (60°C-30min); Trial B: 26min (60°C-0MPa), 14, 26 and 37min (60°C-10MPa)] in a HPR-Series Reactor 1000. It was measured: weight loss (WL), pH, total expressible fluid (TEF), chromatic parameters, Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA) parameters. WL, pH and TEF values significantly increased when pressure increased from 0 to 30 MPa. Luminosity (L*) values were significantly higher in CO2-treated sausages (centre and surface). a* and b* parameter values, measured in centre of the pieces, did not present differences among treatments. However, in the surface, a* values were significantly lower and b*values were significantly higher for CO2-treated sausages. WBSF values were significantly higher for CO2-treated sausages than control ones, regardless of pressure levels. A similar behaviour was observed for all TPA parameters. Increasing CO2-treatment time increased pH values. WL and TEF values were significantly higher in CO2-treated samples, despite treatment time. L* presented higher values in CO2-treated sausages after 26 or 37min (centre and surface). a* values (centre and surface) and b* values (surface) were higher for non CO2-treated sausages. WBSF values were significantly higher for CO2-treated sausages. TPA parameters values increased as treatment time increased, without significant differences between CO2-treated for 26 or 37min. According to present results, DPCD could modified myofibrillar protein conformation and denatured sarcoplasmic proteins, changing sausage characteristics; and both treatment time and CO2 pressure level have a significant influence.