Optimization of High Hydrostatic Pressure Processing Parameters for Improved Sensory Quality and Shelf Life of Halal Beef Sausage by Response Surface Methodology
WANG Hui;YANG Jun-na;CHEN Wen-hua;LI Jia-peng;QU Chao
Abstract：Three high hydrostatic pressure (HHP) processing parameters were optimized for improved sensory quality, lipid
oxidation and shelf life of Halal beef sausage by using response surface methodology. A quadratic polynomial mathematical
model was proposed and validated for each response variable with respect to HHP parameters. In the ranges of 200 to 600
MPa, 5 to 25 min (dwelling time) and 20 to 60 ℃, all three HHP parameters had a significant effect on the sensory quality
and shelf life of Halal beef sausage, following the decreasing order of significance: pressure > holding time > temperature.
The optimal HHP parameters for improved sensory quality and shelf life were determined as 473.59 MPa, 14.94 min and
20 ℃. Under these conditions, the hardness of Halal beef sausage was 2785 g, springiness 0.6711, cohesiveness 0.2871,
chewiness 673.8, thiobarbituric acid reactive substances (TBARS) value 0.6888 mg/100 g, sensory evaluation score 16.16,
and shelf life 26.34 days.
王辉；杨君娜；陈文华；李家鹏；曲超. 响应曲面法优化影响清真牛肉香肠感官品质和保质期的超高压工艺参数[J]. 肉类研究, 2013, 27(11): 10-18.
WANG Hui;YANG Jun-na;CHEN Wen-hua;LI Jia-peng;QU Chao. Optimization of High Hydrostatic Pressure Processing Parameters for Improved Sensory Quality and Shelf Life of Halal Beef Sausage by Response Surface Methodology. Meat Research, 2013, 27(11): 10-18.
2013, Vol. 27 
