Physical properties of surimi sausages subjected to high hydrostatic pressure treatment

Nam Seok Oh; Min Young Kim; Gwi Yeong Jang; Yoon Jeong Lee; So Yune Baek; Jounsoo Lee; Heon Sang Jeong

doi:10.1007/s10068-019-00599-4

Physical properties of surimi sausages subjected to high hydrostatic pressure treatment

Food Sci Biotechnol. 2019 Mar 26;28(5):1447-1453. doi: 10.1007/s10068-019-00599-4. eCollection 2019 Oct.

Authors

Nam Seok Oh¹, Min Young Kim¹, Gwi Yeong Jang², Yoon Jeong Lee¹, So Yune Baek¹, Jounsoo Lee¹, Heon Sang Jeong¹

Affiliations

¹ 1Department of Food Science and Biotechnology, Chungbuk National University, 1 Chungdaero, Seowon-gu, Cheongju, 361-763 Republic of Korea.
² 2Department of Herbal Crop Research, National Institute of Horiticultural and Herbal Science, Rural Development Administration, Eumseong, 27709 South Korea.

Abstract

We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and 30 min, respectively. Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87-42.88%. Shear and puncture forces for 50% surimi samples subjected to heat treatment were 1543.25 N and 3337.92 N/mm, respectively, while the shear and puncture forces for 70% surimi samples under all treatment conditions were 226.41-429.61 N and 911.72-1486.98 N/mm, respectively. After HPT, the number of pores increased from 27 to 73 with increasing pressure and time while the pores were elliptically shaped for samples subjected to heat treatment after HHPT. These results suggest that HPT improves the physical properties of surimi sausages with lower starch content.

Keywords: Gelation; High hydrostatic pressure; Surimi; Surimi sausage; Texture.