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| 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 |
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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.
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2012, Vol. 26 
