Impact of ultra-high pressure processing on the texture and biochemical profiles of Chinses traditional smoked sausage
Description
Ultra-high pressure (UHP) is an emerging food processing technology showing exciting advantages in meat processing. This work systematically investigated impacts of the UHP on the texture and biochemical profiles of Chinese traditional smoked sausage (CTSS). For this purpose, the CTSS sample filled in the vacuum package was conditioned by UHP for 15 min at different pressure (0, 200, 300, 400, 500 MPa). Remarkable improvements on the water-hold capacity, hardness, sheared force and appearance of the CTSS can be observed under 300 MPa UHP, accompanied with fast reducing of nitrate and microbial colony levels. However, moderate fat oxidation also occurred with increasing pressure. Besides, the flavor of the CTSS sample significantly responded to UHP conditions. Positive changes of flavor associated with the formation and accumulation of volatile sulfur-containing compounds and taste associated with reducing sour and astringent was both clearly recorded with the assistance of UHP. To further understand impacts of UHP on the myofibrils, changes of fragmentation index and functional groups (carboxyl, free Sulfhydryl and Surface hydrophobicity) of the extracted protein was accessed. It was revealed that UHP might be a ideal tool to modify the microstructure of CTSS in the molecular level, which was further evidenced by analyze its protein with differential interference microscopy and SDS-PAGE electrophoresis.
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Samples and Handling The experiment used Chinese sausages (approximately 10kg) purchased from Chongqing. They were immediately placed in a refrigerator at 4℃ for cold storage after purchase. Fresh sausages were cut into sausage segments (6cm, 50g±5g) and immediately vacuum packed. After packaging, the products were pressurized with an ultra-high pressure machine for 15 minutes. According to the pressure values (0MPa, 300MPa, 400MPa, 500MPa, 600MPa), the products were divided into 5 groups, which were successively: CK group (control group), UHP-1 group, UHP-2 group, UHP-3 group and UHP-4 group All chemicals used in this study were analytically pure. Petroleum ether, isopropanol, zinc acetate, urea, trichloroacetic acid and other reagents were purchased from Damao Chemical Reagent Factory (Tianjin, China). SDS solution (10%), p-aminobenesulfonic acid (99.5%) and guanidine hydrochloride were purchased from Aladdin Biochemical Technology Co., LTD. (Shanghai, China). Bovine serum protein BSA (whole component) was purchased from Solebo Technology Co., LTD. (Beijing, China); EGTA solution (0.5M, pH=8.0) was purchased from Keyuan Biochemical Co., LTD. (Heze, China). Water-holding capacity analysis The water-holding capacity of the sausage was studied by measuring the cooking loss rate and centrifugal loss rate after UHP treatment. Color and texture analysis The L*, a*, and b* values of the sausage were determined using a colorimeter. Hardness and shear force were measured using a texture analyzer. Flavor and taste analysis An electronic nose and an electronic tongue were used for measurement Analysis of attribution The microstructure was observed using a microscope Carbonyl groups, sulfhydryl groups, surface hydrophobicity, and the smallerization index were determined by spectrophotometry.