High pressure processing applied to cooked sausage manufacture: Physical properties and sensory analysis

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Abstract

Vacuum-packaged cooked sausages were treated at 500 MPa for 5 or 15 min at mild temperature (65 °C). Colour, texture and yield of pressure-treated sausages were evaluated, and compared to those of sausages treated with a conventional heat pasteurisation (80-85 °C for 40 min). Colour attributes did not change. Pressurised sausages were more cohesive and less firm than heat-treated sausages. Pressure treatment induced higher yield than heat treatment. Sensory analysis was also carried out. In some cases, the sensory panel did not detect differences between both types of sausages; and when there were differences, pressurised samples were preferred in more occasions because of their better appearance, taste and, especially, texture. High pressure processing can replace the second industrial heat treatment of cooked sausages. © 2003 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)1187-1191
JournalMeat Science
Volume65
DOIs
Publication statusPublished - 1 Jan 2003

Keywords

  • Colour
  • Cooked sausages
  • High pressure processing
  • Sensory analysis
  • Texture
  • Yield

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