High-pressure-induced changes in the characteristics of low-fat and high-fat sausages

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa) for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg(-1), LF) and high-fat (247 g kg(-1), HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline (P < 0.05) in emulsion stability, which was more pronounced at the higher pressure. The influence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease (P < 0.05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase (P < 0.05) in the colour lightness parameter in sausages; the effect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time.