The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners
| Autor: | S.P. Johnston, Nicole J. Gaudette, Zeb Pietrasik |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Adult
Food Handling Swine Sodium Hydrostatic pressure chemistry.chemical_element Shelf life Potassium Chloride Pascalization chemistry.chemical_compound 0404 agricultural biotechnology Hydrostatic Pressure Animals Humans Food science Sodium Chloride Dietary Nitrite Sodium reduction Nitrites Flavor Apium Chemistry fungi 0402 animal and dairy science 04 agricultural and veterinary sciences Consumer Behavior 040401 food science 040201 dairy & animal science Meat Products Food Storage Taste Cattle Powders Food Science |
| Zdroj: | Meat Science. 129:127-134 |
| ISSN: | 0309-1740 |
| Popis: | The effects of high pressure processing (HPP; 600 MPa for 3 min at 8 °C) on the quality and shelf life of reduced sodium naturally-cured wieners was studied. HPP did not negatively impact processing characteristics and assisted in extending shelf life of all wiener treatments up to a 12 week storage period. At week 8, HPP wieners received higher acceptability scores, indicating HPP can effectively extend the sensory quality of products, including sodium reduced formulations containing natural forms of nitrite. Substitution of 50% NaCl with modified KCl had negative effect on textural characteristics of conventionally cured wieners but not those processed with celery powder as a source of nitrite. Celery powder favorably affected hydration of textural properties of wieners, and consumer acceptability of juiciness and texture was higher compared to nitrite. Sodium reduction, independent of curing agent, negatively impacted flavor acceptability, while only nitrite containing reduced sodium wieners scored significantly lower than both regular salt wieners for texture, juiciness and saltiness. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect