Department of Food Science, Food Chemistry, Faculty of Life Sciences, University of Copenhagen, Denmark.
Meat Sci. 2012 Dec;92(4):481-9. doi: 10.1016/j.meatsci.2012.05.015. Epub 2012 May 24.
The combined effect of high pressure processing (HPP) (400, 600 and 800 MPa) and carrot fibre (CF) and potato starch (PS) on low salt (1.2%) pork sausages was investigated and compared with high (1.8%) salt sausages. Sausages had a marked increase in whitening with increasing content of fibre or starch, pressure level, and process temperature. The degree of redness was mainly affected by pressure level and heat treatment. An important finding regarding salt reduction was that the use of starch or fibre had more impact on textural properties than the level of salt since Young's modulus and strain at fracture were mainly affected by formulation and HPP. Water binding capacity of low salt sausages was improved to the same level as high salt sausages with HPP and addition of CF or PS particularly by the addition of PS which produced sausages with better sensory properties than CF. The sensory analysis showed that this approach is promising for producing low salt sausages.
研究了高压处理（HPP）（400、600 和 800 MPa）与胡萝卜纤维（CF）和马铃薯淀粉（PS）的组合效应对低盐（1.2%）猪肉香肠的影响，并与高盐（1.8%）香肠进行了比较。随着纤维或淀粉含量、压力水平和加工温度的增加，香肠的增白效果明显增加。红度主要受压力水平和热处理的影响。关于减少盐的一个重要发现是，与盐的水平相比，淀粉或纤维的使用对质地特性的影响更大，因为杨氏模量和断裂应变主要受配方和 HPP 的影响。通过 HPP 以及添加 CF 或 PS，特别是添加 PS，可以将低盐香肠的水分结合能力提高到与高盐香肠相同的水平，这使得 PS 生产的香肠具有比 CF 更好的感官特性。感官分析表明，这种方法有望生产低盐香肠。
