Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives

Simple item page
dc.check.date2023-09-15
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisheren
dc.contributor.authorThangavelu, Karthikeyan P.
dc.contributor.authorTiwari, Brijesh
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorÁlvarez, Carlos
dc.contributor.funderTeagascen
dc.date.accessioned2022-10-19T14:46:37Z
dc.date.available2022-10-19T14:46:37Z
dc.date.issued2022-09-15
dc.date.updated2022-10-19T14:28:03Z
dc.description.abstractThis work examined the effects of High-pressure processing (HPP) treatment on pork meat subsequently used to generate three phosphate-reduced sausage formulations (1–3) containing ultrasound (US) treated apple pomace (AP) and coffee silverskin (CSS) ingredients as phosphate replacers and compared against control (traditional) sausage formulations. Results showed that HPP and formulations produced significant interactive (P < 0.05) positive changes in the water holding capacity (WHC), cook loss, emulsion stability values. Texture, colour, TBARS, and emulsion stability values for sausage formulations showed no significant interactive impacts. Overall comparison of treatment sausage formulations against control formulations with non-HPP treated meat showed that HPP improved overall sausage quality attributes, where sausage formulation 2 employing HPP-treated meat and US-treated AP and CSS was regarded as the optimal sausage formulation. In conclusion, there is potential to manufacture sausages with reduced-phosphate concentration using combined novel processing technologies and clean label ingredients such as AP and CSS.en
dc.description.sponsorshipTeagasc (Walsh Scholar research grant (No. 0100, 2017) provided by Teagasc – The Agricultural and Food Development Authority of Ireland)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid108981en
dc.identifier.citationThangavelum, K. P., Tiwari, B., Kerry, J. P. and Álvarez, C. (2022) 'Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives', Meat Science, 194, 108981 (10 pp). https://doi.org/10.1016/j.meatsci.2022.108981en
dc.identifier.doi10.1016/j.meatsci.2022.108981en
dc.identifier.endpage10en
dc.identifier.issn1873-4138
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13781
dc.identifier.volume194en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://doi.org/10.1016/j.meatsci.2022.108981
dc.rights© 2022 This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFunctional ingredientsen
dc.subjectNon-thermal processingen
dc.subjectDietary fibresen
dc.subjectPhysicochemical propertiesen
dc.titleEffect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternativesen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
HPP_-_Meat_Science.pdf
Size:
417.35 KB
Format:
Adobe Portable Document Format
Description:
Accepted version
Download
Thumbnail Image
Name:
1-s2.0-S0309174022002492-mmc1.docx
Size:
14.26 KB
Format:
Microsoft Word XML
Description:
Supplementary data
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles