Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Alberto Blak Grossi; Jakob Søltoft-Jensen; Jes Christian Knudsen; Mette Christensen; Vibeke Orlien

doi:10.1016/j.meatsci.2012.05.015

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Alberto Blak Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, Mette Christensen, Vibeke Orlien

50 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Meat Science
Volume	92
Issue number	4
Pages (from-to)	481-489
Number of pages	9
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2012.05.015
Publication status	Published - Dec 2012

Access to Document

10.1016/j.meatsci.2012.05.015

Cite this

@article{b5149a81e5b549bcb931e76623a7928d,

title = "Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment",

abstract = "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.",

author = "Grossi, {Alberto Blak} and Jakob S{\o}ltoft-Jensen and Knudsen, {Jes Christian} and Mette Christensen and Vibeke Orlien",

year = "2012",

month = dec,

doi = "10.1016/j.meatsci.2012.05.015",

language = "English",

volume = "92",

pages = "481--489",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

AU - Grossi, Alberto Blak

AU - Søltoft-Jensen, Jakob

AU - Knudsen, Jes Christian

AU - Christensen, Mette

AU - Orlien, Vibeke

PY - 2012/12

Y1 - 2012/12

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2012.05.015

DO - 10.1016/j.meatsci.2012.05.015

M3 - Journal article

SN - 0309-1740

VL - 92

SP - 481

EP - 489

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Abstract

Access to Document

Fingerprint

Cite this