Effect of high pressure processing on the quality characteristics and shelf life of low-sodium re-structured chicken nuggets

摘要

In this study, effect of high pressure processing (HPP) at 200 MPa, 400 MPa and 600 MPa (5 min, 15 degrees C) on the physico-chemical and sensory attributes of low-sodium re-structured chicken nuggets, containing potassium chloride as a partial sodium chloride replacer (approx. 50% replacement), was investigated. HPP had little or no effect on colour and sensory properties, while other properties like texture, water holding capacity and cooking yield were improved with increasing pressure levels. Changes in the microstructure as a result of pressure applied were observed by scanning electron microscopy. Differential scanning calorimetry analysis showed that, with increasing pressure levels, proteins became denatured and endothermal peaks decreased in size or were absent in the thermogram. The shelf life of HPP-treated nuggets was studied under refrigeration (4 degrees C +/- 1 degrees C). HPP treatment suppressed microbial growth in the nuggets. Samples treated at 600 MPa were microbiologically stable even after 60 days of refrigerated storage. As for lipid oxidation, a slight increase in thiobarbituric acid-reactive substances (TBARS) values during storage was observed with increasing pressure levels. However, this did not cause any rancidity in the product. Therefore, it can be concluded that application of HPP can improve the quality characteristics and shelf life of low-sodium chicken nuggets.