Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages

Meat Science

Volumn 88, Issue 1, 2011, Pages 75-81

  Bengtsson, Hanna ^a   Montelius, Caroline ^a   Tornberg, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Dietary fibre; Heat treatment; Homogenisation; Low fat sausage; Potato pulp suspension

Indexed keywords

DIETARY FIBRE; FIBROUS NETWORKS; HIGH-CONTENT; HOMOGENISATION; LOW-FAT SAUSAGES; POTATO PULP; STARCH GRANULES;

ADDITIVES; FIBERS; HEAT TREATMENT; SUSPENSIONS (FLUIDS);

MEATS;

SOLANUM TUBEROSUM;

STARCH; WATER;

ANIMAL; ARTICLE; CHEMISTRY; DIETARY FIBER; FAT INTAKE; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; POTATO; STATISTICAL MODEL; SUSPENSION; SWINE; TASTE;

ANIMALS; DIETARY FATS; DIETARY FIBER; FOOD HANDLING; HOT TEMPERATURE; LINEAR MODELS; MEAT PRODUCTS; SOLANUM TUBEROSUM; STARCH; SUSPENSIONS; SWINE; TASTE; WATER;

EID: 79151483226     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.005     Document Type: Article

References (25)

1. Albersheim P., Neukom H., Deuel H. Splitting of pectin chain molecules in neutral solutions. Archives of Biochemistry and Biophysics 1960, 90(1):46-51.
2. Aleson-Carbonell L., Fernández-López J., Perez-Alvarez J.A. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture. Food Science and Technology International 2005, 11(2):89-97.
3. Andersson K., Andersson A., Tornberg E. Microstructure as related to the water-holding, textural and sensory properties of emulsion sausages. Food colloids - Proteins, lipids and polysaccharides 1997, 29-42. Royal Society of Chemistry, Cambridge. E. Dickinsson, B. Bergenståhl (Eds.).
4. Andersson A., Andersson K., Tornberg E. A comparison of fat-holding between beefburgers and emulsion sausages. Journal of the Science of Food and Agriculture 2000, 80(5):555-560.
5. Annapragada A., Adjei A. An analysis of the Fraunhofer diffraction method for particle size distribution analysis and its application to aerosolized sprays. International Journal of Pharmaceutics 1996, 127(2):219-227.
6. Bartolome L.G., Hoff J.E. Firming of potatoes. Biochemical effects of preheating. Journal of Agricultural and Food Chemistry 1972, 20(2):266-270.
7. Bengtsson H., Hall C., Tornberg E. Effects of physicochemical properties on the sensory perception of the texture of homogenised fruit and vegetable suspensions. Journal of Texture Studies 2010, 10.1111/j.1745-4603.2010.00277.x.
8. Bengtsson, H., Nyman, E. M. G. L., & Tornberg, E. (submitted for publication). Physicochemical characterisation of the dietary fibre matrix in fruit and vegetable suspensions.
9. Bengtsson H., Tornberg E. Physicochemical characterisation of fruit and vegetable suspensions. I: Effect of homogenisation. Journal of Texture Studies 2010, 10.1111/j.1745-4603.2010.00275.x.
10. Bengtsson H., Wikberg J., Tornberg E. Physicochemical characterisation of fruit and vegetable suspensions. II: Effect of heat treatment. Journal of Texture Studies 2010, 10.1111/j.1745-4603.2010.00276.x.
11. Cofrades S., Hughes E., Troy D.J. Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat. European Food Research and Technology 2000, 211(1):19-26.
12. Colmenero F.J. Technologies for developing low-fat meat products. Trends in Food Science and Technology 1996, 7(2):41-48.
13. Colmenero F.J., Barreto G., Mota N., Carballo J. Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. Lebensmittel-Wissenschaft und Technologie 1995, 28(5):481-487.
14. Femenia A., Lefebvre A.-C., Thebaudin J.-Y., Robertson J.A., Bourgeois C.-M. Physical and sensory properties of model foods supplemented with cauliflower fiber. Journal of Food Science 1997, 62(4):635-639.
15. Fraeye I., De Roeck A., Duvetter T., Verlent I., Hendrickx M., Van Loey A. Influence of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry 2007, 105(2):555-563.
16. Grigelmo-Miguel N., Abadias-Seros M.I., Martin-Belloso O. Characterisation of low-fat highdietary fibre frankfurters. Meat Science 1999, 52(3):247-256.
17. Homer D.B., Matthews K.R., Warkup C.C. The acceptability of low fat sausages. Nutrition & Food Science 2000, 30(2):67-72.
18. Kaack K., Pedersen L. Application of by-products from industrial processing of potato flour and yellow peas as ingredients in low-fat high-fibre sausages. European Food Research and Technology 2005, 221(3):313-319.
19. Pappa I.C., Bloukas J.G., Arvanitoyannis I.S. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science 2000, 56(1):81-88.
20. Sila D.N., Duvetter T., De Roeck A., Verlent I., Smout C., Moates G.K., et al. Texture changes of processed fruits and vegetables: Potential use of high-pressure processing. Trends in Food Science and Technology 2008, 19(6):309-319.
21. Stone H., Sidel J.L. Sensory evaluation practices 2004, Elsevier Academic Press, San Diego, CA.
22. Taiz & Zeiger Plant physiology 2002, Sinauer Associates, cop, Sunderland, MA.
23. Tornberg E., Andersson K., Asplund I. The mechanism of functionality of potato starch in meat products. Special Publication - Royal Society of Chemistry 1998, 218(Gums and stabilisers for the food industry 9):285-304.
24. Tornberg E., Lundh G. Functional characterization of protein stabilized emulsions: Standardized emulsifying procedure. Journal of Food Science 1978, 43(5):1553-1558.
25. Xiong Y.L., Noel D.C., Woody W.G. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. Journal of Food Science 1999, 64(3):550-554.