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The effect of high hydrostatic pressure (HHP) treatment of 200 MPa for 10 min at room temperature in combination with salt (sodium chloride) and phosphate (sodium pyrophosphate) addition on the microstructure and sensory characteristics of beef gels were investigated. Sensory evaluation was involving students and staff of the Niigata University, using Scheffe’s paired comparison method with grade. Gel microstructure was observed using scanning electron microscopy (JSM-6510LA, JEOL LTD., Japan). The free amino acid content of beef gels was analyzed by an amino acid analyzer (JLC-500/V, JEOL LTD., Japan). The results of sensory evaluation revealed that high pressure at 200 MPa improved the cohesiveness and springiness (elasticity) while significantly decreasing the softness in low salt and/or low phosphate beef gels (p &lt; 0.05). Irrespective of the salt and/or phosphate content in the beef samples, panellists noted that the pressurized beef gels were firmer, more elastic, and more pleasant to bite. The scanning electron microscopy images revealed that high pressure treatment at 200 MPa produced a dense, homogeneous networked structure with small cavities for water retention in low salt beef gels. The total free amino acid content of low salt and/or low phosphate beef gels was increased by high pressure at 200 MPa (p &lt; 0.05). The present study confirmed that high hydrostatic pressure at 200 MPa was effective in producing low salt and/or low phosphate beef gels while providing high quality textural and organoleptic properties.

Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels