Raw Meat Batters Research Articles

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.

Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages

The aim of this work was to assess the influence of a porcine spleen surimi-like protein ingredient as pork meat replacer in emulsified cooked meat products (frankfurter-type sausages). The effects of the addition of porcine spleen protein isolate (SPI) in substitution of lean meat at concentrations of 5%, 10% and 15% on the physicochemical characteristics, microstructure, textural, and sensorial properties of the sausages were investigated. The addition of SPI did not affect the emulsion stability of raw meat batters nor the proximate composition of the cooked sausages, provided that sausages are formulated considering the differences in protein and fat content between pork meat and spleen protein fraction. Results showed that SPI was successfully applied as a meat replacer up to 15% of substitution level without producing significant modification on the physicochemical and techno-functional properties (water holding capacity and instrumental texture) of sausages. Meat replacement with SPI resulted in the formation of a stable and homogeneous protein gel network. Moreover, there were no negative effects on the sensory attributes in the cooked sausages containing 15% SPI as compared to the control ones. Therefore, the results of this study confirm that SPI up to 15% can be successfully used as a lean meat substitute in meat products.

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and low-acid (without starter culture) DFS as a function of aw and storage temperature in order to build a decision supporting tool supporting the design of a corrective storage strategy to enhance the safety of DFS. Salmonella spp. were inoculated in the raw meat batter at ca. 6 Log cfu/g with a cocktail of 3 strains (CTC1003, CTC1022 and CTC1754) just before mixing with the other ingredients and additives. After stuffing, sausages were fermented and ripened following industrial processing conditions. Different drying-times were applied to obtain three batches with different aw (0.88, 0.90 and 0.93). Afterwards, DFS were stored at 4, 8, 15 and 25 °C for a maximum of three months and Salmonella spp. were periodically enumerated. The Weibull model was fitted to Log counts data to estimate inactivation kinetic parameters. The impact of temperature and aw on the primary inactivation parameters was evaluated using a polynomial equation. The results of the challenge tests showed that Salmonella spp. levels decreased during storage at all the assayed conditions, from 0.8 Log (in low-acid DFS at 4 °C) up to 6.5 Log (in acid DFS at 25 °C). The effect of both aw and temperature was statistically significant. Delta (δ) parameter decreased by decreasing aw and increasing temperature, while the shape (p) parameter ranged from above 1 (concave) at 10 °C to below 1 at 25 °C (convex). A common secondary model for the p parameter was obtained for each type of DFS, acid and low-acid, indicating that acidification during the production of DFS affected the time for the first Log reduction (δ) during the subsequent storage, but not the overall shape (p parameter) of the inactivation. The developed models covered representative of real conditions, such as Salmonella contamination in the raw materials and its adaptation to the harsh processing conditions. The good predictive performance shown when applying the models to independent data (i.e. up to 80% of the predictions within the ‘Acceptable Simulation Zone’ for acid sausages) makes them a suitable and reliable risk management tool to support manufacturers to assess and design a lethality treatment (i.e. corrective storage) to enhance the Salmonella inactivation in the product before DFS are released to the market.

Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage

This study was aimed to investigate the effects of ultrasound, basic amino acids (l-lysine and l-arginine), and their combination treatments on the physicochemical properties of emulsion sausages and raw meat batters. A combination of ultrasonic and l-lysine treatment resulted in 69.8% decrease in cooking loss, 70.6% decrease in total expressible fluids, 11.1% decrease in expressible fat in sausages as compared to those with ultrasonic treatment; and 15.7% reduction in cooking loss, 18.8% reduction in total expressible fluids and 6.8% reduction in expressible fat in sausages as compared to those with l-lysine treatments, respectively. Similarly, a combination of ultrasonic and l-arginine treatment led to 91.9% decrease in cooking loss, 89.5% decrease in total expressible fluids, 27.1% decrease in expressible fat in sausages as compared to those with ultrasonic treatment; and 48.3% reduction in cooking loss, 43.9% reduction in total expressible fluids and 14.9% reduction in expressible fat in sausages as compared to those with l-arginine treatment, respectively. Meanwhile, their combination treatments were more effective than their individual treatments in improving textural properties. Confocal laser scanning microscopy revealed that the emulsion sausages treated with a combination of ultrasound and l-lysine/l-arginine exhibited smaller and more uniform fat/oil droplets, compared to the emulsion sausages treated with ultrasound, l-lysine, or l-arginine, respectively. l-Lysine/l-arginine treatments could lead to changes in the rheological pattern of meat batters, while ultrasonic treatment could not. Nevertheless, ultrasonic treatment resulted in increase in the storage modulus and apparent viscosity of meat batter regardless of l-lysine/l-arginine in most cases. Summarily, ultrasound could assist l-lysine/l-arginine to improve the quality characteristics of emulsion sausage.

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations.

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of α-helix/unordered structures and β-sheet. MP with gelatin showed a decreased amount of α-helix/unordered structures and β-sheet compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

The purpose of this study was to assess the effects of regenerated cellulose (RC) fiber on the quality and sensory characteristics of fat-reduced emulsified sausages. The pork back fat contents of traditional emulsion sausage were reduced from 30% to 20% by the supplementation of RC fiber with the concentrations of 0, 0.4%, 0.8% and 1.2%. The results indicated that reformulated sausage with RC fiber had significant effects on approximate composition, color, emulsion stability, texture, lipid oxidation, apparent viscosity and sensory evaluation. The treatments with RC addition showed a significant reduction in fat content and lipid oxidation compared to control samples (P < 0.05). With the levels of RC increased, the fat-reduced sausages had higher L* values, enhanced emulsion stability, increased the raw meat batter viscosity and improved texture including hardness, gumminess and chewiness (P < 0.05). The highest score for overall acceptability was the emulsified sausage containing 0.8% RC fiber. It is concluded that 20% fat emulsified sausage with incorporation of 0.8% RC fiber can be effectively to reduce fat content without deteriorating the quality and sensory characteristics.

Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix.

The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.

A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition

The selection of broilers for augmented growth rate and breast has brought about wooden-breast (WB) muscle abnormalities, which caused substantial economic losses. The objective of this study was to compare water holding capacity, water mobility and distribution, salt-soluble protein (SSP) content, and protein profiles of normal and WB chicken meat with different additions of NaCl. Thirty WB and 30 normal chicken breasts were selected from a deboning line of a major Chinese processing plant at 2 to 3 h post mortem. Two different meat batters were formulated to 150 mg/g meat protein and different NaCl contents (0%, 1%, 2%, 3%, and 4%). Results indicated that as NaCl contents increased, the cooking loss of meat batters decreased (P < 0.05). Increasing the NaCl content to 3% or more increased the solubility of myofibrillar protein and the extraction of SSPs, which resulted in the improving of cooking yield. Over a range of salt concentrations, normal and WB meat showed different protein profiles, with myosin heavy chain exhibiting a higher intensity at ≥3% salt level. Low-field nuclear magnetic resonance (LF-NMR)revealed an increased T22 and higher P22 in raw WB meat compared to normal meat (P < 0.05). Regarding the meat batters, WB meat batters had reduced T21 and lower immobilized water proportions at low NaCl contents (<2%). After heating, T2 shifted towards higher relaxation times with increasing NaCl contents in meat gels. Meat gels prepared from WB had a lower proportion of water within the myofibrillar protein matrix and a greater proportion of exuded bulk water at NaCl contents <3% (P < 0.05), while at higher NaCl contents the difference was eliminated, thus improving water retention capacity. In conclusion, for raw meat, meat batters and gels, water distribution and mobility of WB exhibited significant differences compared to normal meat. The addition of NaCl affected water mobility and distributions in meat batters, with a level of 3% NaCl eliminating the differences between processed normal and WB meat products.

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Abstract The conversion of metmyoglobin (MbFeIII) to red myoglobin derivatives by bacteria and their effect on the inhibition of spoilage organisms in raw meat batters as protective cultures were investigated. Culture-dependent and culture-independent (PCR-denaturing gradient gel electrophoresis) methods were employed to reveal the microbial populations. The results from visible absorption and electron spin resonance spectroscopy analysis showed that Staphylococcus xylosus and Lactobacillus fermentum could convert MbFeIII into nitrosylmyoglobin (MbFeIINO), while oxymyoglobin (MbFeIIO2) was formed by Lactobacillus curvatus and Lactobacillus plantarum in model systems. And the red colour was also observed in the meat batters inoculated with L. fermentum and S. xylosus. Staphylococcus spp., Carnobacterium sp., Lactobacillus sp., Brochothrix thermosphacta and Enterococcus faecalis were prevalent in control and nitrite-cured meat batters in tray packaging during refrigeration, whereas lactic acid bacteria and Staphylococcus were observed to be the predominant microbial flora in the samples inoculated with Lactobacillus sakei and S. xylosus, respectively. Most of the spoilage bacteria were inhibited by the two bacterial species. This study provides a potential method for nitrite substitution by improving meat colour and inhibiting spoilage bacteria in meat curing.

Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter

The antioxidant competence of aloe vera, green tea, and amla extracts were estimated and compared with existing synthetic antioxidant like butylated hydroxytoluene (BHT). The antimicrobial and antioxidative effectiveness of these extracts in raw meat batter during 12 days refrigerated (4 ± 1 °C) storage was evaluated. Total antioxidant activities, radical scavenging activities and reducing powers of green tea and amla extracts were as good as tannic acid, ascorbic acid and BHT which might be due to presence of higher phenolic and flavonoid contents in these extracts. Amla showed significantly (P < 0.05) higher antimicrobial activity followed by green tea. Aloe treatment resulted in lesser microbial inhibition in raw meat batter. Inhibition by thiobarbituric acid-reactive substances and free fatty acids was observed more in treated sample during storage (4 ± 1 °C) and this inhibition was comparable to positive control samples. In conclusion, green tea and amla extract showed good antimicrobial and antioxidative effect in raw meat batter without compromising other properties.

Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter.

The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata-added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular-fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular-fat frankfurter containing 10% to 20% high-fiber nata resulted in product quality comparable to the control. We demonstrated the manufacture of quality-improved frankfurters with the inclusion of a high-fiber functional ingredient, nata.

Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions

Meat batters were made with lean pork and back fat in a vacuum bowl chopper. The integrated light scattering analysis showed that the droplet/particle size distribution in the batters was bimodal for 3, 5, and 7 min of chopping. The distance between the two peaks in a distribution curve was gradually reduced with shearing time. Back fat was sheared into various sizes and shapes of droplets/particles in meat batters. The results showed that regardless of raw meat batter or meat-batter gel, fat globules, particles, and clusters were all surrounded with smooth protein films and entrapped in a rigid protein matrix. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the protein films consisted of C-protein, actin, α-actinin, troponin T, tropomyosin, and other proteins besides myosin. The results could help us to better understand the emulsion mechanism for meat batters.

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5% was investigated. The results revealed that incorporation significantly (P < 0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P < 0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P < 0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

Coagulase-negative staphylococci (CNS) that are naturally present in the raw meat batter of fermented sausages or that originate from the addition of a starter culture play a role in flavour development. A wide species diversity of CNS can be present in fermented meats, but it is not fully clear yet how specific process parameters select for specific CNS by affecting their community dynamics. Therefore, the influence of smoking and moulding treatments on the CNS community dynamics in spontaneously fermented, artisan-type sausages was investigated. During the fermentation stage, the meat batter was in all cases dominated by Staphylococcus saprophyticus, in addition to Lactobacillus sakei as governing lactic acid bacterium. Following fermentation, the bacterial communities were not perturbed by the smoking treatment, since both L. sakei and S. saprophyticus remained dominant throughout the ripening stage and prevailed in the end-products. Yet, when fermentation was followed by a moulding step with Penicillium nalgiovense, a shift of the CNS communities towards dominance by Staphyloccocus equorum was seen, despite a similar evolution of L. sakei. This effect was possibly due to a pH rise caused by the mould, a hypothesis which was reinforced by the finding that the isolated strain S. equorum DBX-S-17 was more sensitive to low pH than the isolated strain S. saprophyticus DFL-S-12 during growth experiments in brain heart infusion (BHI). Differences in CNS communities may affect sausage flavour, due to intraspecies variations in metabolic conversions of, for instance, amino acids. The fact that 3-methyl-butanal was only found in the moulded sausage, which was dominated by S. equorum, may be related to the finding that the isolated strain of this species was able to produce this compound in BHI medium, whereas the isolated strain of S. saprophyticus was not.

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Staphylococcus xylosus and Pediococcus pentosaceus isolated from Chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in Mann–Rogosa–Sharp broth model systems and raw pork meat batters without the addition of nitrite. The results showed that samples in model systems with S. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a*-value than the control samples or samples inoculated with P. pentosaceus. In raw meat batters, the a*-values of the S. xylosus samples were almost the same as those for the meat with nitrite added. The complementary analysis of meat batter samples by photochemical information from UV–vis, electron spin resonance and resonance Raman spectroscopy revealed that the existing status of the myoglobin in meat batters inoculated with S. xylosus was mainly pentacoordinate nitrosylmyoglobin. This study provides a potential solution for nitrite substitute in meat products.

The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

In the present study the food safety impact of the QDS process® combined with a high pressure treatment at 600 MPa was evaluated in NaCl-free processed acid (pH 4.8) and low-acid (pH 5.2) chorizo. A challenge test was performed where the raw meat batter was spiked with low levels of Listeria monocytogenes and Salmonella (< 100 CFU/g) and chorizos were manufactured following either a traditional drying or a QDS process®. After drying, half of the sliced chorizo samples were pressurized (600 MPa, 5 min, 13 °C) and stored under refrigeration for 91 days. QDS processing proved to be adequate for the production of safe NaCl-free processed dry fermented sausages. Regarding pathogenic microorganisms elimination, it was as effective as traditional processing for acid chorizo and even safer for low-acid chorizo. The high pressure treatment assured absence of both pathogens in all samples during the whole storage time. Sausage reformulation to meet NaCl-free processing requirements modified the progress of pH and technological microbiota. Industrial relevance: The QDS process® was designed to reduce the manufacturing time of sliced dry-cured meat products. It allows a just in time workflow, requires less space and energy and facilitates the rapid elaboration of new products, implying fast adaptation to marketing promotions. Among them, dry fermented sausages with reduced sodium chloride content is currently one of the major subjects investigated on the meat sector. Reduction of NaCl and the use of replacers, however, could negatively affect food safety and quality, which must therefore be properly evaluated. To extend shelf-life and improve safety, especially in products which are reformulated, high pressure processing could be a useful technology. The development of safe NaCl-free sliced dry fermented sausages in a short period of time is relevant for industry to meet consumer demands for convenient and healthy ready-to-eat products.

COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS

ABSTRACT The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami‐type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in L*(lightness) and a*(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased L*and a*values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher L*and a*values, both by about 50%. L*and a*values were pretty similar for all the acidified and non‐acidified control. The only exception was a no‐nitrite control, which showed a significantly (P &lt; 0.05) lower a*value.PRACTICAL APPLICATIONSThe use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Abstract Methods were investigated to reduce the salt content of beef-containing smallgoods as high-salt intake has been identified as a public health risk for most individuals. Raw meat batters were manufactured from retail beef mince (4–7% fat) using various NaCl concentrations (0–2%), and were packed into casings and subjected to high pressure processing (up to 400 MPa for 2 min at 10 °C). Following pressure treatment, samples were cooked to an internal temperature of 72 °C and cooled. Cooked products were assessed for cooking loss, colour and physical consistency by texture profile analysis. Flavour and overall acceptability were assessed by sensory panels. High pressure processing (HPP) was found to produce a dramatic improvement in the moisture retention of the cooked products. Control (unpressurised) sausages containing 2% NaCl had a similar cook loss (9.3%) to pressure-treated sausages containing just 1% NaCl, whereas unpressurised samples with 1% NaCl had a cook loss of 24.9%. The hardness and gumminess of pressure-treated samples was higher compared to untreated samples, at all salt concentrations. The greatest differences in texture with pressure treatment were seen in the 1% NaCl samples. Pressure treatment generally caused no changes in the colour of either the raw or cooked product; however there was a slight increase in “whiteness” with pressure treatment. Sensory panels reported a greater acceptability in both appearance and texture of pressure-treated sausages of lower salt content compared with non-pressure-treated samples. Examination of extracted proteins using SDS-PAGE and of muscle proteins by thermal analysis indicated that pressure contributed to enhanced binding through protein solubilisation and gelation through partial protein unfolding. The application of high pressure to beef sausages with low-salt content resulted in reduced cooking losses and improved texture. Industrial relevance Enhanced meat binding through extraction of salt-soluble proteins is an essential step in the formulation of meat products such as sausages and emulsion-type products. The ability to reduce salt and achieve high binding and water retention through use of HPP is important in being able to produce healthier foods.

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

Changes in biogenic amine formation and nitrite depletion in meat batters as affected by pressure-temperature combinations (300 MPa/30 min/7, 20, and 40 degrees C), cooking process (70 degrees C/30 min), and storage (54 days/2 degrees C) were studied. Changes in residual nitrite concentration in raw meat batters were conditioned by the temperature and not by the pressure applied. Cooking process decreased (P < 0.05) the residual nitrite concentration in all samples. High-pressure processing and cooking treatment increased (P < 0.05) the nitrate content. Whereas protein-bound nitrite concentration decreased with pressure processing, no effect was observed with the heating process of meat batters. High-pressure processing conditions had no effect on the rate of residual nitrite loss throughout the storage. The application of high pressure decreased (P < 0.05) the concentration of some biogenic amines (tyramine, agmatine, and spermine). Irrespective of the high processing conditions, generally, throughout storage biogenic amine levels did not change or increased, although quantitatively this effect was not very important.