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Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

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Abstract

To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausages (SRPS) cooled by the temperatures of 15–20 °C was larger than that of 0–10 °C. The higher cooling temperatures, especially at 20 °C, could change the movement and population of proton of inner water, decrease syneresis and facilitate the formation of homogenous cross-linked network, thus increasing the moisture retention of SRPS. Results of this work indicated that the control of cooling temperature of sodium-reduced sausages after cooking could serve as a feasible approach for improving the economic benefits and quality characteristics of the final products.

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Abbreviations

SRPS:

Sodium-reduced pork sausages

CL:

Cooking loss

WHC:

Water-holding capacity

SEM:

Scanning electron microscopy

LF-NMR:

Low-field nuclear magnetic resonance

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Acknowledgements

The authors would like to thank the helps of Miss Jing Chen, Mr Gao Chen, and Prof. Bin Zhang in the experiments including pretreatment of raw meat, test of LF-NMR, and so on. This work was supported by the Natural Science Foundation of Anhui Province (1808085QC76), National Natural Science Foundation of China (31801611) and the Fundamental Research Funds for the Central Universities (JZ2019HGTB0069).

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  1. Fei Ma and Wen-Ya Wang have contributed equally to this work.

Authors and Affiliations

  1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, Anhui Province, China

    Fei Ma, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen & Bao-Cai Xu

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  1. Fei Ma
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  2. Wen-Ya Wang
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  3. Wu Wang
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Correspondence to Fei Ma or Bao-Cai Xu.

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Ma, F., Wang, WY., Wang, W. et al. Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. J Food Sci Technol 57, 2516–2523 (2020). https://doi.org/10.1007/s13197-020-04287-8

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