Food Science and Biotechnology

, Volume 28, Issue 5, pp 1447–1453 | Cite as

Physical properties of surimi sausages subjected to high hydrostatic pressure treatment

  • Nam Seok Oh
  • Min Young Kim
  • Gwi Yeong Jang
  • Yoon Jeong Lee
  • So Yune Baek
  • Jounsoo Lee
  • Heon Sang JeongEmail author


We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and 30 min, respectively. Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87–42.88%. Shear and puncture forces for 50% surimi samples subjected to heat treatment were 1543.25 N and 3337.92 N/mm, respectively, while the shear and puncture forces for 70% surimi samples under all treatment conditions were 226.41–429.61 N and 911.72–1486.98 N/mm, respectively. After HPT, the number of pores increased from 27 to 73 with increasing pressure and time while the pores were elliptically shaped for samples subjected to heat treatment after HHPT. These results suggest that HPT improves the physical properties of surimi sausages with lower starch content.


Surimi Surimi sausage High hydrostatic pressure Texture Gelation 



This research was supported by the High Value added Food Technology Development Program (316052-03), Ministry of Agriculture, Food and Rural Affairs.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Nam Seok Oh
    • 1
  • Min Young Kim
    • 1
  • Gwi Yeong Jang
    • 2
  • Yoon Jeong Lee
    • 1
  • So Yune Baek
    • 1
  • Jounsoo Lee
    • 1
  • Heon Sang Jeong
    • 1
    Email author
  1. 1.Department of Food Science and BiotechnologyChungbuk National UniversityCheongjuRepublic of Korea
  2. 2.Department of Herbal Crop Research, National Institute of Horiticultural and Herbal ScienceRural Development AdministrationEumseongSouth Korea

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