Effects of high pressure processing before or after lamb sausage manufacture on physicochemical, technological and textural parameters

GAO YUAN; SZERMAN NATALIA; BARRIO YANINA; ZHANG DE QUAN; VAUDAGNA SERGIO R.

Columbus, Ohio

Workshop; 2014 International Nonthermal Food Processing Workshop; 2014

Ohio State University

Functional properties of proteins can be improved by high pressure processing (HPP) since it induces protein denaturation, aggregation or gelation. The aim of this study was to evaluate the effects of HPP on physicochemical, technological and textural parameters of lamb sausages. Sausages were prepared with boneless leg lamb meat (68.6%w/w), lamb fat (17.2%w/w), water (12.9%w/w) and NaCl (1.37%w/w). The HPP treatment (200MPa-5min-5°C) was applied in minced lamb meat before sausage manufacturing (HPP-meat) and in sausages manufactured with no HPP-treated meat (HPP-sausages). Also, control sausages, no subjected to HPP treatments, were prepared. All sausages were cooked in a water bath until reaching 72°C. HPP-meat and HPP-sausages had significantly (p<0.05) lower cooking weight losses than control sausages. No significant (p>0.05) differences were observed for cooked pH and total expressible fluids among treatments. However, raw pH was significantly higher in HPPsausages, probably caused by salt presence. For raw samples, HPP-sausages had significantly (p<0.05) lower color parameters values (L*, a* and b*) than HPP-meat or control sausages. After cooking, HPP-sausages also had significantly (p<0.05) lower a* and b* values. It is possible that the presence of salt affected the color parameters of HPP-sausages more than the HPP treatment, and for that reason HPP-meat sausages showed no significant (p>0.05) differences from control sausages. Warner-Bratzler shear force values were significantly (p<0.05) lower for sausages made with HPP-meat than HPP-sausages and controls. A similar result was observed for hardness, springiness and chewiness, whereas for cohesiveness HPPsausages had the highest values. Thus, HPP-meat may be partially denatured during treatment and sausages prepared with this meat formed a weak gel-like structure.