|
|
|
| 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 |
| China Meat Research Center, Beijing 100068, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
