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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

O’Neill, Ciara M. ; Cruz-Romero, Malco C. ; Duffy, Geraldine ; Kerry, Joe P.

European food research & technology, 2019-06, Vol.245 (6), p.1277-1291 [Revista revisada por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids
Autor: O’Neill, Ciara M. ; Cruz-Romero, Malco C. ; Duffy, Geraldine ; Kerry, Joe P.
Materias: Acceptability ; Agriculture ; Analytical Chemistry ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Design of experiments ; Experimental design ; Flavor ; Food safety ; Food Science ; Forestry ; Frankfurters ; Meat ; Meat industry ; Meat products ; Organic acids ; OriginalPaper ; Potassium ; Pressure ; Product safety ; Reduction ; Response surface methodology ; Salt ; Saltiness ; Salts ; Sensory evaluation ; Shelf life
Es parte de: European food research & technology, 2019-06, Vol.245 (6), p.1277-1291
Descripción: Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour, saltiness and overall sensory acceptability (OSA) of the frankfurters. The primary factor affecting ( P < 0.05) all the responses was the salt replacer. The optimum parameters to maximise salt reduction and produce frankfurters with OSA similar to commercial-type products were Artisalt™ (48%), HPP (580 MPa), and Inbac™ (0.3%) which contained a total salt content of 1.3%, compared to control samples which contained 2.5% total salt. The hurdles applied (HPP and Inbac™) extended product shelf life by 27 days compared to control samples. The results found in this study indicated that the optimum combination of HPP and a mix of organic acids Inbac™ compensated for the significant salt reduction and extended the shelf life of low-salt frankfurters by 51% compared to control samples which contained significantly ( P < 0.05) higher salt content and the preservative effects of salt. Overall, these results indicate the potential use of the hurdle approach for improving the shelf life and safety of low-salt processed meat products.
Editor: Berlin/Heidelberg: Springer Berlin Heidelberg
Idioma: Inglés

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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

O’Neill, Ciara M. ; Cruz-Romero, Malco C. ; Duffy, Geraldine ; Kerry, Joe P.

Berlin/Heidelberg: Springer Berlin Heidelberg

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