Department of Food Science, Food Chemistry, Faculty of Life Sciences, University of Copenhagen, Denmark.
Meat Sci. 2011 Oct;89(2):195-201. doi: 10.1016/j.meatsci.2011.04.017. Epub 2011 Apr 30.
In order to investigate the synergistic cooperation between high pressure treatment (HP) and carrot dietary fibre, two formulations of pork sausages containing different percentage of carrot dietary fibre were pressurized at 500 and 600 MPa, for 1 second, 3, 6, and 9 min at 40, 50, and 60 °C. HP treatments significantly increase Young's Modulus and affect Hencky strain values. We conclude that HP processing and carrot dietary fibre markedly improved emulsion strength resulting in firm sausages. Colour changes were investigated and significant increase in L* value and decrease in a* value were found, indicating that HP, temperature, and dietary fibre can affect physico-chemical properties of the meat matrix altering the intrinsic ability to absorb or reflect light. The sensory evaluation showed that HP treatment synergistically cooperate with carrot dietary fibre improving sensorial attributes like homogeneity, creaminess, fattiness, and firmness as detected by Napping in combination with Ultra-Flash Profile.
为了研究高压处理（HP）与胡萝卜膳食纤维之间的协同作用，将两种含有不同百分比胡萝卜膳食纤维的猪肉香肠在 40、50 和 60°C 下，以 500 和 600 MPa 的压力加压 1 秒、3、6 和 9 分钟。HP 处理显著增加杨氏模量并影响亨奇应变值。我们得出结论，HP 加工和胡萝卜膳食纤维显著提高了乳化强度，从而使香肠更加坚实。研究了颜色变化，发现 L* 值显著增加，a* 值显著降低，表明 HP、温度和膳食纤维可以影响肉基质的物理化学性质，改变内在的吸光或反射光的能力。感官评价表明，HP 处理与胡萝卜膳食纤维协同作用，通过与 Ultra-Flash Profile 结合的 Napping，提高了均匀性、奶油状、脂肪感和坚实感等感官属性。
