Texture properties and water distribution analysis in emulsion type sausages by different high pressure processing supported by low-field NMR technology

Objective:To study the texture properties of combined processes of high pressure treated sausages and discuss its relevance to the water distribution. Methods :Samples were sausages in low-temperature treated by high pressure processing. Firmness, work of shear, water distribution data and their relationship were analysised. Results:Firstly, compared with the control group, with the increasing of high pressure processing, firmness significantly increased and then decreased (p <0.05) , while shear of work significantly decreased (p <0.05) . Secondly, the results of the NMR T2 relaxation data showed that high pressure processing had a significant effect on immobilized water (T 23) of gels. With the increasing of high pressure processing, the content of immobilized water increased and its levels of combined with myofibrillar were increasing as well. Thirdly, a significant correlation was found between the firmness and the peak area fraction of T22 and T23 respectively. Besides, the relationship between shear of work and T2 relaxation time of T21, T22 and T23 respectively was observed as well. Conclusions:It showed that high pressure processing could make contribution to the firmness and decrease the work of shear of the sausages. In addition, there was a significant correlation between the firmness and the peak area fraction, the work of shear and T2 relaxation data, respectively.