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

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Title Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage
Not Available
 
Creator Sarika Kunnath
Satyen Kumar Panda
Bindu Jaganath
Venkateshwarlu Gudipati
 
Subject High pressure
Sausage
Pink perch
Kinetic parameters
Shelf-life
 
Description Not Available
The 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.
Not Available
 
Date 2018-02-23T05:53:26Z
2018-02-23T05:53:26Z
2015-10-01
 
Type Research Paper
 
Identifier High Pressure Research, 52(3): 1477-2299, 2015
0895-7959
http://krishi.icar.gov.in/jspui/handle/123456789/5853
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis