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| Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages |
| ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, LI Su, PAN Xiaoqian, ZHAO Yan*, WANG Hui, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, XU Dian |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract The effect of heat treatments at different temperatures (80–120 ℃) on carbonyl content, gel strength and waterholding capacity of pork myofibrillar protein gels was examined as well as the effect of medium-temperature sterilization on texture properties of emulsified sausages. The results showed that with increasing sterilization temperature, the structure of heat-induced pork myofibrillar protein gels was damaged more obviously. The texture of sausages was maintained well during sterilization at a temperature lower than 100 ℃ but was substantially damaged when sterilization temperature was higher than 100 ℃. Therefore, sterilization at medium temperature (100 ℃) can effectively maintain the texture of emulsified sausages, having good application prospects in the meat processing industry.
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