LAUSR

Abstract The aim of this study was to investigate the influence of dense phase carbon dioxide (DPCD) combined with mild heating on gel properties and its relationship to denaturation of sausage protein. The results showed that, compared with samples treated by heating only (50 or 60 °C, 15 min), DPCD combined with mild heating (10 MPa, 50 or 60 °C, 15 min) increased the hardness, springiness and weight loss, meanwhile decreased the redness of the sausages. The DPCD treatments decreased the protein solubility which related to color, pH, weight loss, hardness and springiness significantly. The secondary structures change of myosin was observed, which induced the denaturation of myosin after DPCD combined with mild heating treatment. Actin denaturation depended on temperature and treatment time (more than 60 °C and 45 min) of DPCD. This study revealed DPCD combined with mild heating changed the structure of protein, cause protein denaturation and then induced gel formation of sausages. Practical Applications Gel property is one of the most functional characteristics of sausages, meatballs and other food produced by minced meat. People have tried different methods, for example adding salts and using high pressure, to improve gel property, water-holding capacity, fat retention and reduce weight loss. In this study, DPCD combined with mild heating induced denser gel and cooked like appearance of the sausages compared with the samples treated by mild heating only. The results showed that DPCD treatment changed the processing property of minced mutton and can be used as a potential way to produce better gel meat products under low temperature.