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

Bengtsson, Hanna LU ; Montelius, Caroline LU and Tornberg, Eva LU (2011) In Meat Science 88(1). p.75-81
Abstract
Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory measured firmness and compactness, respectively. This is believed to be due to the high content of insoluble fibre, which creates a fibrous network that enhances the texture of the sausage, while not interfering with the meat protein network. The process and frying losses of the sausages, using potato pulp as an additive, were not significantly different compared to the reference. Comparing the different potato pulp sausages using various kinds of heat treatment of the potato pulp significantly lowered the frying loss and increased the firmness. An explanation to these observations... (More)
Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory measured firmness and compactness, respectively. This is believed to be due to the high content of insoluble fibre, which creates a fibrous network that enhances the texture of the sausage, while not interfering with the meat protein network. The process and frying losses of the sausages, using potato pulp as an additive, were not significantly different compared to the reference. Comparing the different potato pulp sausages using various kinds of heat treatment of the potato pulp significantly lowered the frying loss and increased the firmness. An explanation to these observations could be that the potato pulp exposed to shorter heat treatment compared with longer gave rise to a lower amount of amylase-leakage from the swelling starch granules caught in the potato pulp matrix. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Low-fat sausage, Dietary fibre, Heat treatment, Homogenisation, Potato, pulp suspension
in
Meat Science
volume
88
issue
1
pages
75 - 81
publisher
Elsevier
external identifiers
  • wos:000287560200011
  • scopus:79151483226
ISSN
1873-4138
DOI
10.1016/j.meatsci.2010.12.005
language
English
LU publication?
yes
id
59f09a25-b0b8-4fe3-9581-b43ddc604ea8 (old id 1872640)
date added to LUP
2011-04-18 13:04:35
date last changed
2017-05-28 04:11:11
@article{59f09a25-b0b8-4fe3-9581-b43ddc604ea8,
  abstract     = {Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory measured firmness and compactness, respectively. This is believed to be due to the high content of insoluble fibre, which creates a fibrous network that enhances the texture of the sausage, while not interfering with the meat protein network. The process and frying losses of the sausages, using potato pulp as an additive, were not significantly different compared to the reference. Comparing the different potato pulp sausages using various kinds of heat treatment of the potato pulp significantly lowered the frying loss and increased the firmness. An explanation to these observations could be that the potato pulp exposed to shorter heat treatment compared with longer gave rise to a lower amount of amylase-leakage from the swelling starch granules caught in the potato pulp matrix. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.},
  author       = {Bengtsson, Hanna and Montelius, Caroline and Tornberg, Eva},
  issn         = {1873-4138},
  keyword      = {Low-fat sausage,Dietary fibre,Heat treatment,Homogenisation,Potato,pulp suspension},
  language     = {eng},
  number       = {1},
  pages        = {75--81},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2010.12.005},
  volume       = {88},
  year         = {2011},
}