Open AccessEffects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
Author(s) -
Fanyuan Ma,
Wenya Wang,
Wei Wu,
Kezhou Cai,
YaFang Shang,
Conggui Chen,
Baocai Xu
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04287-8
Subject(s) - syneresis , moisture , water retention , sodium , water activity , water content , immersion (mathematics) , chemistry , food science , population , environmental science , soil science , mathematics , geotechnical engineering , organic chemistry , demography , sociology , pure mathematics , engineering , soil water
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.