Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

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dc.contributor.authorSarika, K.
dc.contributor.authorPanda, S.K.
dc.contributor.authorBindu, J.
dc.contributor.authorVenkateshwarlu, G.
dc.date.accessioned2016-10-27T05:59:13Z
dc.date.available2016-10-27T05:59:13Z
dc.date.issued2015
dc.description.abstractThe non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.en_US
dc.identifier.citationHigh Pressure Research, 2015: 1-11en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2348
dc.language.isoenen_US
dc.publisherTaylor & Francis Groupen_US
dc.subjecthigh pressureen_US
dc.subjectsausageen_US
dc.subjectpink perchen_US
dc.subjectkinetic parametersen_US
dc.subjectshelf-lifeen_US
dc.titleEffect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storageen_US
dc.typeArticleen_US
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