|
|
|
| Effect of Ultra High Hydrostatic Pressure Treatment on Physiochemical Properties and Sensory Quality of Frankfurter Sausages |
| WANG Yang;GAO Yang;DAI Rui-tong;ZHENG Hai-tao;LI Ping-lan |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
|
|
|
|
Abstract The investigation was aimed to evaluate the effect of high hydrostatic pressure processing (HPP) on physio-chemical and sensory properties of frankfurter. 200MPa(5min，10min)，400MPa(5min，10min)and 600MPa(5min，10min)were applied, then pH, T-VBN,TBA-RS, color, texture and sensory of vacuum-packed frankfurter were analyzed. The results shown that, HPP could slow the decrease of pH, the increase of TVB-N, but increase lipid oxidation in some extent. In addition, HPP could enhance the lightness and lessen the redness of frankfurter. Besides, reduce the hardness, and increase the cohesiveness; slow the decrease of sensory quality.
|
|
|
|
|
|
|
|
| [1] |
JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng. Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage[J]. Meat Research, 2026, 40(7): 10-17. |
|
|
|
|
2012, Vol. 26 
