Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Meat Science

Volumn 87, Issue 4, 2011, Pages 387-393

  Møller, Sandie M ^a   Grossi, Alberto ^b   Christensen, Mette ^b   Orlien, Vibeke ^b   Søltoft Jensen, Jakob ^c   Straadt, Ida K ^a   Thybo, Anette K ^a   Bertram, Hanne C ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

Author keywords

Confocal microscopy; Dietary fibre; Meat emulsions; Pressure processing; T 2 relaxation time; Water binding capacity

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; DIETARY FIBRE; DISTRIBUTION AND MOBILITY; EFFECTS OF TEMPERATURE; HIGH PRESSURE TREATMENTS; HOLDING TIME; NMR RELAXATION; NON-COHERENT; RELAXATION MEASUREMENTS; RELAXOMETRY; STRUCTURAL CHANGE; T 2 RELAXATION TIME; WATER BINDING; WATER PROPERTIES; WATER-BINDING CAPACITY;

CENTRIFUGATION; CENTRIFUGES; CONFOCAL MICROSCOPY; EMULSIONS; HIGH PRESSURE EFFECTS; MEATS; RELAXATION TIME;

FIBERS;

WATER;

ANIMAL; ARTICLE; CARROT; CHEMISTRY; CONFOCAL MICROSCOPY; DIETARY FIBER; EMULSION; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; REGRESSION ANALYSIS; SWINE;

ANIMALS; DAUCUS CAROTA; DIETARY FIBER; EMULSIONS; FOOD HANDLING; MEAT PRODUCTS; MICROSCOPY, CONFOCAL; REGRESSION ANALYSIS; SWINE; WATER;

DAUCUS CAROTA;

EID: 78651242266     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.016     Document Type: Article

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