Food and Life
Korean Society for Food Science of Animal Resources

Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate

Samooel Jung1,*, Seul-Ki-Chan Jeong1, Seonmin Lee1, Kyung Jo1, Yun-Sang Choi2
1Chungnam National University, Daejeon 34134, Korea.
2Korea Food Research Institute, Wanju 55365, Korea.
*Corresponding Author: Samooel Jung, Chungnam National University, Daejeon 34134, Korea, Republic of. E-mail:

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 02, 2023; Revised: Mar 08, 2023; Accepted: Mar 09, 2023

Published Online: Mar 09, 2023


This study investigated the quality properties of pork gels manufactured by the pork treated with high hydrostatic pressure (HHP) that was adopted to replace the function of phosphate in pork sausages. The biceps femoris muscles were collected from the pork carcasses. Half of the muscles were subjected to HHP at 200 MPa for 3 min (200 MPa pork), and the rest were used as control (0.1 MPa pork). The pork meat batters were prepared with 200 MPa pork without phosphate (HHP pork gel), or 0.1 MPa pork and phosphate (control), and cooked until it reached 75℃ of internal temperature. The actomyosin content was significantly lower in 200 MPa pork than in 0.1 MPa pork (P<0.05). The solubility of myofibrillar proteins tended to be higher than 200 MPa to 0.1 MPa pork (P=0.99). The myosin extracted from 200 MPa pork had a higher α-helix and a lower β-sheet and random coil than that of 0.1 MPa pork (P<0.05). The purge loss of HPP pork gel was not different from that of control after 10 and 20 days of storage at 4℃. However, HPP pork gel showed a lower gel strength than the control (P<0.05). Therefore, we conclude that the water holding ability of pork sausages manufactured without phosphate can be improved using pork treated with HHP. However, the ways for the strength of pork sausages including no phosphate to be similar to that manufactured with phosphate should be further studied.

Keywords: pork gel; sausage; high hydrostatic pressure; phosphate; clean-label