Effects of the Application of Dense Phase Carbon Dioxide

SZERMAN NATALIA; RAO WEI LI; LI XIN; YANG YANG; VAUDAGNA SERGIO R.; DE QUAN ZHANG

Food Engineering Reviews

Springer US

Año: 2014 vol. 7 p. 241 - 249

1866-7910

The effects of different dense phase carbon dioxide (DPCD) treatments on technological parameters, physicochemical and textural properties of lamb sausages were evaluated. Sausages were prepared using 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 subjected to different CO2 pressures (10, 20 and 30 MPa) at 60°C-30 min and treatment times (14, 26 and 37 min) at 60°C-10 MPa. Weight loss (WL), pH and total expressible fluids (TEF) values significantly increased when pressure increased from 0 to 30 MPa. At the surface, CO2-treated sausages presented significantly higher L* and b* values and lower a* values than control ones. CO2-treated sausages had significantly higher Warner Bratzler shear force (WBSF) and textural parameters values than control ones, regardless of pressure level. Increasing CO2-treatment time increased pH values. WL and TEF values were significantly higher in CO2-treated samples, despite treatment time. CO2-treated sausages presented higher L* values after 26 or 37min (centre and surface of the sausage). CO2-treated sausages showed lower a* values (centre and surface) and b* values (surface) than control ones. 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 37 min.  DPCD treatments may modified meat proteins, which may led to weak interactions among proteins and formation of gel-like structures.