Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1872640
- author
- Bengtsson, Hanna LU ; Montelius, Caroline LU and Tornberg, Eva LU
- organization
- publishing date
- 2011
- 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
- pmid:21237576
- 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
- 2016-04-01 14:43:31
- date last changed
- 2023-11-13 11:32:16
@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}},
keywords = {{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}},
doi = {{10.1016/j.meatsci.2010.12.005}},
volume = {{88}},
year = {{2011}},
}