The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour, saltiness and overall sensory acceptability (OSA) of the frankfurters. The primary factor affecting (P < 0.05) all the responses was the salt replacer. The optimum parameters to maximise salt reduction and produce frankfurters with OSA similar to commercial-type products were Artisalt™ (48%), HPP (580 MPa), and Inbac™ (0.3%) which contained a total salt content of 1.3%, compared to control samples which contained 2.5% total salt. The hurdles applied (HPP and Inbac™) extended product shelf life by 27 days compared to control samples. The results found in this study indicated that the optimum combination of HPP and a mix of organic acids Inbac™ compensated for the significant salt reduction and extended the shelf life of low-salt frankfurters by 51% compared to control samples which contained significantly (P < 0.05) higher salt content and the preservative effects of salt. Overall, these results indicate the potential use of the hurdle approach for improving the shelf life and safety of low-salt processed meat products.