Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
| Autor: | Ya-Fang Shang, Baocai Xu, Kezhou Cai, Wu Wang, Conggui Chen, Wang Wenya, Fei Ma |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
education.field_of_study
Materials science Syneresis Moisture Cooling temperature Sodium Population 0402 animal and dairy science chemistry.chemical_element 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology chemistry Water immersion Original Article Food science education Moisture retention Quality characteristics Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04287-8 |
| Popis: | To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausages (SRPS) cooled by the temperatures of 15–20 °C was larger than that of 0–10 °C. The higher cooling temperatures, especially at 20 °C, could change the movement and population of proton of inner water, decrease syneresis and facilitate the formation of homogenous cross-linked network, thus increasing the moisture retention of SRPS. Results of this work indicated that the control of cooling temperature of sodium-reduced sausages after cooking could serve as a feasible approach for improving the economic benefits and quality characteristics of the final products. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04287-8) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
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