Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives

Abstract

This work examined the effects of High-pressure processing (HPP) treatment on pork meat subsequently used to generate three phosphate-reduced sausage formulations (1-3) containing ultrasound (US) treated apple pomace (AP) and coffee silverskin (CSS) ingredients as phosphate replacers and compared against control (traditional) sausage formulations. Results showed that HPP and formulations produced significant interactive (P < 0.05) positive changes in the water holding capacity (WHC), cook loss, emulsion stability values. Texture, colour, TBARS, and emulsion stability values for sausage formulations showed no significant interactive impacts. Overall comparison of treatment sausage formulations against control formulations with non-HPP treated meat showed that HPP improved overall sausage quality attributes, where sausage formulation 2 employing HPP-treated meat and US-treated AP and CSS was regarded as the optimal sausage formulation. In conclusion, there is potential to manufacture sausages with reduced-phosphate concentration using combined novel processing technologies and clean label ingredients such as AP and CSS.

Keywords: Dietary fibres; Functional ingredients; Non-thermal processing; Physicochemical properties.