Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

This study investigated the role of high-pressure processing (HPP) for improving the functional properties of meat batters and the textural properties of reduced-fat sausages. Application of 200 MPa pressure at 10 °C for 2 min to pork batters containing various fat contents (0-30%) affected their rheological properties, cooking losses, color, textual properties and their protein imaging. The results revealed that both application of 200 MPa and increasing fat content decreased cooking loss, as well as improved the textural and rheological properties. Cooking losses, texture and sensory evaluation of 200 MPa treated sausages having 20% fat were similar to those of the 0.1 MPa treated sausages having 30% fat. Principal component analysis revealed that certain quality attributes were affected differently by the levels of fat addition and by HPP. These findings indicated the potential of HPP for improving yield and texture of emulsion-type sausages having reduced fat contents.