Study of the application of high hydrostatic pressure (HHP) for the manufacturing of low salt beef patties

FERRARI ROMINA; SZERMAN NATALIA; SANOW CLAUDIO; SANCHO ANA M.; VAUDAGNA SERGIO R.

Foz de Iguacu

Congreso; XVI World Congress on Food Science and Technology (IUFoST).; 2012

IUFoST-ALACCTA

HHP could be used for the manufacture of low sodium restructured products due to its effect on myofibrillar proteins similar to the one of NaCl and sodium tripolyphosphate?STPP). The aim of this study was to evaluate the combined effect of NaCl and STPP concentrations and HHP treatments on physicochemical and textural properties of beef patties. A Box-Behnken experimental design with NaCl (0-2%) and STPP (0-0.5%) concentrations, pressure (P, 100-300MPa) and processing time (1-5min) as main factors was applied. Patties formulation was: beef, 80%(w/w); fat, 10%(w/w); water, 10%(w/w) and NaCl and STPP concentrations according to the design. Patties were vacuum-packaged and submitted to HHP treatments (pressure and time according the design) in a laboratory system (Stansted Fluid Power). Patties were grilled at 75°C (endpoint at center). Increments on pressure and STPP concentration increased raw patties pH. Cooked patties pH was increased with STPP concentration and diminished with NaCl concentrations. Cooking losses decreased and expressible moisture increased with the reduction of pressure and the increment of additives concentrations (CL=34.81-12.66*NaCl-7.13*STPP+5.74*P-3.44*NaCl2-5.78*NaCl*STPP; EM=17.91+4.45*NaCl+3.04*STPP-3.48*P). In raw samples, the increment of NaCl concentrations diminished L*, a* and b* parameters; STPP concentration increased a* parameter and pressure augmented L* parameter. L*, a* and b* parameters measured in cooked patties were not significantly different among treatments. In general, texture parameters (shear force, work of shearing, hardness, masticability) increased with the increment of pressure. Binding among meat pieces was improved by HHP, which indicated modifications in the structure of proteins; however, those modifications did not improve the water retention.