This study was conducted to investigate the effect of high pressure processing on the quality characteristics and oxidative stability of pork sausage during 8 weeks of storages. For processing variation, pressure treatment (0.1-300 MPa for 30 min) and pressurization followed by thermal treatment (75°C for 30 min) were compared. No or minor changes in sausage quality (determined by pH, yield and shear force) were observed over 8 weeks of storage, indicating that high pressure processing resulted in no adverse effects on product quality. High pressure processing was shown to produce beneficial effects on the product color and oxidative stability when compared to thermal treatment. Particularly, lipid oxidation (as determined by TBA) was greatly supressed by pressurization followed by thermal treatment even after 8 weeks of storage, indicating that pressure processing (300 MPa) could improve the storage stability of emulsion-type meat products.
The Manufacture of Low Salt Pork Sausage using High Pressure Processing
