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The combined effect of high pressure processing (HPP) (400, 600 and 800MPa) and carrot fibre (CF) and potato starch (PS) on low salt (1.2%) pork sausages was investigated and compared with high (1.8%) salt sausages. Sausages had a marked increase in whitening with increasing content of fibre or starch, pressure level, and process temperature. The degree of redness was mainly affected by pressure level...
In order to investigate the synergistic cooperation between high pressure treatment (HP) and carrot dietary fibre, two formulations of pork sausages containing different percentage of carrot dietary fibre were pressurized at 500 and 600MPa, for 1 second, 3, 6, and 9min at 40, 50, and 60°C. HP treatments significantly increase Young's Modulus and affect Hencky strain values. We conclude that HP processing...
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