Abstract:

In this study, correlation between water-holding capacity (WHC) and textural properties of chicken sausage products with 1.5% sodium caseinate subjected to 50 － 600 MPa high hydrostatic pressure (HHP) treatment for 5 － 40 min were investigated in single factor experiments. The mechanism of cross-interaction was also analyzed by scanning electron microscopic (SEM) observation. Results indicated that the WHC of samples treated at 200－500 MPa for 10－30 min exhibited a significant enhancement compared with samples without pressure treatment (P＜0.01). Meanwhile, too low pressure such as 50 MPa and too high pressure such as 600 MPa could result in a significant reduction of WHC (P＜0.01). Moreover, there was a first prompt and then slow increase in the textural properties including hardness and chewiness as pressure increased; whereas, no obvious effect of pressure-holding time on WHC and textural properties was observed. Furthermore, a significant correlation between WHC and textural properties of samples was observed under different pressure levels (P＜0.01), which revealed the simultaneous improvement of both WHC and textural properties.

Key words: high hydrostatic pressure, sodium caseinate, chicken sausage product, water-holding capacity (WHC), textural property, correlation