Physical properties of surimi sausages subjected to high hydrostatic pressure treatment
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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.
KeywordsSurimi 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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