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. 2020 Jul;57(7):2516-2523.
doi: 10.1007/s13197-020-04287-8. Epub 2020 Feb 5.

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

Fei Ma #  1 , Wen-Ya Wang #  1 , Wu Wang  1 , Ke-Zhou Cai  1 , Ya-Fang Shang  1 , Cong-Gui Chen  1 , Bao-Cai Xu  1
Affiliations

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

Fei Ma et al. J Food Sci Technol. 2020 Jul.

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.

Keywords: Cooling temperature; Microstructure; Moisture; Nuclear magnetic resonance; Sausage.

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Figures

Fig. 1
Fig. 1
Effects of water-immersion cooling temperatures (0–20 °C) on A cooking loss (CL) and B water holding capacity (WHC) of sodium-reduced pork sausages (SRPS). Lowercase letters to the right of the value in the same histogram show significant difference at 5% level. Data in parentheses represent actual temperatures for each cooling treatment
Fig. 2
Fig. 2
Distributions of T2 relaxation times for samples of sodium-reduced pork sausages (SRPS) treated at different cooling temperatures ranging from 0 to 20 °C. Actual temperatures for each cooling treatment are shown in parentheses
Fig. 3
Fig. 3
The syneresis of sodium-reduced pork sausages (SRPS) in the process of cooking and cooling. The symbol of “100” represents that the sample was removed from the plastic casing after cooking at 100 °C as soon as possible and then measured within 5 s. The symbol of “100 + Cooled” represents that the sample obtained from the previous step, namely “100”, was detected when it was cooled to room temperature (about 18 °C). Cooling process represents that the SRPS after cooking at 100 °C were treated at different cooling temperatures ranging from 0 to 20 °C. Actual temperatures for each treatment are shown in parentheses. Lowercase letters to the right of the value in the histogram represent statistically significant (P < 0.05)
Fig. 4
Fig. 4
SEM images for samples of sodium-reduced pork sausages (SRPS) cooled by five different temperatures (0 °C, 5 °C, 10 °C, 15 °C, and 20 °C). Actual temperatures for each cooling treatment are shown in parentheses. Three magnifications (× 500, × 1000, and × 2000) for each sample are respectively shown in different columns
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