Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.
Meat Sci. 2011 May;88(1):75-81. doi: 10.1016/j.meatsci.2010.12.005. Epub 2010 Dec 14.
Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory measured firmness and compactness, respectively. This is believed to be due to the high content of insoluble fibre, which creates a fibrous network that enhances the texture of the sausage, while not interfering with the meat protein network. The process and frying losses of the sausages, using potato pulp as an additive, were not significantly different compared to the reference. Comparing the different potato pulp sausages using various kinds of heat treatment of the potato pulp significantly lowered the frying loss and increased the firmness. An explanation to these observations could be that the potato pulp exposed to shorter heat treatment compared with longer gave rise to a lower amount of amylase-leakage from the swelling starch granules caught in the potato pulp matrix.
不同匀浆和热处理的马铃薯浆作为低脂香肠中的膳食纤维添加剂，分别导致仪器和感官测量的硬度和紧实度增加。这被认为是由于不溶性纤维含量高，形成了纤维网络，增强了香肠的质地，而不会干扰肉蛋白网络。与对照相比，使用马铃薯浆作为添加剂的香肠的加工和油炸损失没有显著差异。比较不同的马铃薯浆香肠，使用不同种类的马铃薯浆热处理显著降低了油炸损失，增加了硬度。对这些观察结果的一种解释可能是，与较长时间的热处理相比，暴露于较短时间的热处理的马铃薯浆会导致从膨胀淀粉颗粒中泄漏的淀粉酶量减少，这些淀粉颗粒被困在马铃薯浆基质中。
