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High‐pressure‐induced changes in the characteristics of low‐fat and high‐fat sausages
Author(s) -
Colmenero Francisco Jiménez,
Carballo José,
Fernández Paloma,
Barreto Giovana,
Solas Maria T
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199709)75:1<61::aid-jsfa841>3.0.co;2-1
Subject(s) - lightness , emulsion , food science , chemistry , texture (cosmology) , pascalization , high pressure , fat substitute , intensity (physics) , biochemistry , physics , engineering physics , quantum mechanics , artificial intelligence , computer science , optics , image (mathematics) , engineering
The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low‐fat (90 g kg −1 , LF) and high‐fat (247 g kg −1 , HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline ( P <0·05) in emulsion stability, which was more pronounced at the higher pressure. The influence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease ( P <0·05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase ( P <0·05) in the colour lightness parameter in sausages; the effect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time. © 1997 SCI.