Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Abstract

A series of experiments were conducted to determine the possibility of using sea tangle powder (STP) and/or its combination with high pressure (HP) as substitutes for phosphate in emulsion-type sausages. The sausages with STP (1.5% and 3%) had similar cooking loss to sausages with 0.2% sodium pyrophosphate (PC), without a negative effect on overall acceptability, except for texture property, which was inferior to PC (p<0.05). Instrumental texture properties of sausages containing 3% STP were improved by HP (100MPa) treatment. Furthermore, the sausages treated with a combination of STP and HP showed similar or greater antioxidant and antimicrobial effect than that of PC. Therefore, a combination treatment of STP and HP could be used effectively as an alternative to phosphate in emulsion-type sausages because of their similar water holding capacity and instrumental hardness, and greater inhibition ability against lipid oxidation and bacterial growth compared with those of PC.