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Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

10$
ARTICLE DOWNLOAD

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

10$

Fei Ma, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen & Bao-Cai Xu 

Abstract

To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausages (SRPS) cooled by the temperatures of 15–20 °C was larger than that of 0–10 °C. The higher cooling temperatures, especially at 20 °C, could change the movement and population of proton of inner water, decrease syneresis and facilitate the formation of homogenous cross-linked network, thus increasing the moisture retention of SRPS. Results of this work indicated that the control of cooling temperature of sodium-reduced sausages after cooking could serve as a feasible approach for improving the economic benefits and quality characteristics of the final products.

Only units of this product remain
Year 2020
Language English
Format PDF
DOI 10.1007/s13197-020-04287-8