Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

The effects of salt level and high pressure processing on cook loss, emulsion stability, colour, textural and sensory characteristics of frankfurters were investigated. Two salt levels (1.5 and 2.5%) and two pressure treatments (150 and 300 MPa) were examined. For each batch a control was set up which was non-pressure treated. Cook loss values were significantly decreased in 150 MPa products at the 2.5% salt level compared to controls. Significantly lower cook losses were recorded at the lower salt level after the application of 150 MPa pressure. The stability of the meat emulsions was significantly increased at the lower salt level, especially after 150 MPa pressure. Sensory analysis results for overall flavour acceptability after pressure application of 150 MPa and 300 MPa were similar to control products and panellists preferred products formulated at 1.5% salt after pressure treatment (150 MPa). Hardness, cohesiveness, gumminess and chewiness were also improved after pressure treatment. The results demonstrate that high pressure technology is a viable process that partially compensates for the reduction of salt levels in frankfurters.