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

M. Mor-Mur*, J. Yuste

*Corresponding author for this work

    Research output: Contribution to journalArticleResearchpeer-review

    93 Citations (Scopus)

    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.

    Original languageAmerican English
    Pages (from-to)1187-1191
    Number of pages5
    JournalMeat Science
    Volume65
    Issue number3
    DOIs
    Publication statusPublished - Nov 2003

    Keywords

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

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