High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

Abstract

Sodium reduction has been recognised by the meat industry as an important driver for consumers. The objective of this study was to investigate the effects of high pressure processing (HPP, 200 MPa, 10 min) on the sensory quality of sodium-reduced chicken sausages formulated with three anion types of potassium salts (K-salts; potassium chloride, potassium lactate and potassium citrate). Partial replacement of 25% sodium chloride (NaCl) with K-salts did not affect the textural properties. Applying HPP before cooking, sausages were more compact and continuous with a uniform gel-matrix than sausages that had not been HPP. HPP contributed to an increased firmness and decreased cook loss of chicken sausages. Colour parameters (L*, a*, b*) were lower in HPP sausages. Moreover, the textural properties and colour were maintained over a 40-day chilled storage period. Sensory evaluation showed that the use of K-salts at the concentrations used in this study had no negative effects on the sensory properties and that HPP improved the texture of sausages. However, HPP treatment in combination with K-lactate or K-citrate reduced the perceived saltiness of the sausages. We conclude that the HPP in combination with K-salts can increase the textural attributes of sodium-reduced chicken sausages. Therefore, the HPP in combination with K-salts might be used as a strategy to reduce NaCl in emulsion-type meat products without compromising consumer preference in textural properties.