Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage

The salt content of sausage needed for microbial preservation is typically >2% (w/w); however, it is desirable to decrease the salt content of foods because of associated adverse effects on cardiovascular health. It was hypothesized that high pressure processing (HPP) applied pre-cooking (100-400 MPa at 10 degrees C for 15 min), in combination with lowering the salt content of emulsified sausage (1.4%, w/w), could achieve microbial stability. Effects of HPP/low salt conditions on microbiological, physicochemical, color, texture and sensory properties of beef sausage were studied, and compared with no-HPP control conditions (2.8% salt, w/w, C1) and 1.4% salt, w/ w, C2). Microbiological quality was evaluated by total viable counts (TVCs) and changes in counts of selected micro-organisms. Physicochemical parameters studied included: protein quality, pH, moisture loss after cooking, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), colour and texture analyses. Sensory parameters studied included consumer evaluation of flavor and texture. The myofibrillar protein extracted from HPP-treated, pre-cooked sausage was characterized for solubility, carbonyl and total sulfhydryl contents. The results showed that lower salt, in combination with HPP-treatment, produced TVCs equivalent to the C1 conditions. In addition, HPP treatment affected other measured parameters, with treatment at 200 MPa producing physicochemical properties similar to C1 conditions, and achieved textural and sensory attributes preferred by consumers. Sensory and textural properties of sausages decreased for HPP treatments >= 300 MPa. To conclude, HPP shows promise as a processing method for achieving microbial preservation of sausages with lower salt content, and with acceptable sensory properties.

Automated summary

The research indicates that microbial stability of sausages can be achieved by reducing salt content and applying HPP treatment, while maintaining acceptable sensory properties; Treatment at 200 MPa may be the optimal condition to achieve this objective; However, HPP treatments exceeding 300 MPa will decrease the sensory and textural properties of sausages.