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 200MPa pressure at 10°C for 2min 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 200MPa and increasing fat content decreased cooking loss, as well as improved the textural and rheological properties. Cooking losses, texture and sensory evaluation of 200MPa treated sausages having 20% fat were similar to those of the 0.1MPa 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. •200 MPa HPP may contribute to the development of protein networks in the gel, thus improving the rheological properties of meat batters•200 MPa HPP at 10°C for 2 min reduced cook loss of sausages with reduced-fat and reduced-salt content•200 MPa HPP improved textural properties of sausages with reduced-fat and reduced-salt content