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

Meat Science

Volumn 92, Issue 4, 2012, Pages 481-489

  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 ingredients; Hydrostatic pressure processing; Low salt sausages; Napping; Protein solubility; Uniaxial compression

Indexed keywords

DIETARY INGREDIENTS; LOW SALT SAUSAGES; NAPPING; PROTEIN SOLUBILITY; UNI-AXIAL COMPRESSION;

FIBERS; HYDROSTATIC PRESSURE; STARCH;

MEATS;

DAUCUS CAROTA; SOLANUM TUBEROSUM;

MUSCLE PROTEIN; STARCH; WATER;

ANIMAL; ARTICLE; CARROT; CHEMISTRY; COMPARATIVE STUDY; DENMARK; DIET; DIETARY FIBER; ETHNOLOGY; FOOD HANDLING; HEAT; HUMAN; MEAT; MECHANICS; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT ROOT; PLANT TUBER; POTATO; PRESSURE; SENSATION; SODIUM RESTRICTION; SWINE;

ANIMALS; DAUCUS CAROTA; DENMARK; DIET; DIET, SODIUM-RESTRICTED; DIETARY FIBER; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; MECHANICAL PHENOMENA; MUSCLE PROTEINS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT ROOTS; PLANT TUBERS; PRESSURE; SENSATION; SOLANUM TUBEROSUM; STARCH; SUS SCROFA; WATER;

EID: 84865534944     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.015     Document Type: Article

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