The application of high-pressure processing in reduced sodium chloride and phosphate Kai-yor (Thai chicken sausage)
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Abstract
The study found that decreasing sodium chloride (NaCl) and phosphate levels, particularly at 0.5% NaCl and 0% phosphate under high pressure, had an impact on the emulsion stability and cooking loss of sausages. Emulsion stability was not affected by HPP significantly (p>0.05), whereas cooking loss was significantly (p≤0.05) increased when treated at 300 MPa. The pH value of the sausage was not significantly impacted by NaCl or HPP (p>0.05). However, high levels of phosphate gave the high pH value in sausage. The lightness (L*) and redness (a*) of sausage were not significantly (p≤0.05) affected by HPP. Additionally, the lightness decreased with the reduction of NaCl and phosphate, while the redness and yellowness (b*) increased. Texture profile analysis indicated the hardness, springiness, cohesiveness, and chewiness were improved by high pressure. Chicken sausage with 0.75% NaCl and 0.1% phosphate at 300 MPa had not significantly different (p>0.05) in the hardness, springiness, and cohesiveness compared to the control (1% NaCl and 0.2% phosphate at 0.1 MPa).
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