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首页> 外文期刊>Meat Science >Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
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Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

机译：通过添加胡萝卜纤维或马铃薯淀粉和高压处理减少猪肉香肠中的盐分

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摘要

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.
机译：研究了高压加工（HPP）（400,600和800 MPa）以及胡萝卜纤维（CF）和马铃薯淀粉（PS）对低盐（1.2％）猪肉香肠的综合影响，并将其与高盐（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升高，香肠的增白显着增加。发红程度主要受压力水平和热处理的影响。关于减盐的一个重要发现是，淀粉或纤维的使用对结构特性的影响比对盐的影响更大，因为断裂时的杨氏模量和应变主要受配方和HPP的影响。低盐香肠的水结合能力提高到了与高盐香肠加HPP和添加CF或PS相同的水平，特别是通过添加PS产生的感官特性比CF更好的香肠。感官分析表明，这种方法有望用于生产低盐香肠。

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