Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

Meat Science

Volumn 89, Issue 2, 2011, Pages 195-201

  Grossi, Alberto ^a   Søltoft Jensen, Jakob ^b   Knudsen, Jes Christian ^a   Christensen, Mette ^a   Orlien, Vibeke ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

Author keywords

Dietary fibre; Hydrostatic pressure processing; Meat emulsions; Napping; Ultra flash profile; Uniaxial compression

Indexed keywords

COLOUR CHANGE; DIETARY FIBRE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; MATRIX; NAPPING; PHYSICOCHEMICAL PROPERTY; SENSORY EVALUATION; STRAIN VALUES; ULTRA-FLASH PROFILE; UNI-AXIAL COMPRESSION; YOUNG'S MODULUS;

CHEMICAL PROPERTIES; EMULSIFICATION; EMULSIONS; HYDROSTATIC PRESSURE; MEATS;

FIBERS;

DAUCUS CAROTA;

FOOD ADDITIVE;

ANIMAL; ARTICLE; CARROT; COLOR; DIETARY FIBER; EMULSION; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; PRESSURE; SWINE; TASTE;

ANIMALS; COLOR; DAUCUS CAROTA; DIETARY FIBER; EMULSIONS; FOOD ADDITIVES; FOOD HANDLING; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SWINE; TASTE;

EID: 79958761979     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.017     Document Type: Article

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