Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

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 600 MPa, for 1 second, 3, 6, and 9 min at 40, 50, and 60 °C. HP treatments significantly increase Youngʹs Modulus and affect Hencky strain values. We conclude that HP processing and carrot dietary fibre markedly improved emulsion strength resulting in firm sausages. Colour changes were investigated and significant increase in L* value and decrease in a* value were found, indicating that HP, temperature, and dietary fibre can affect physico-chemical properties of the meat matrix altering the intrinsic ability to absorb or reflect light. The sensory evaluation showed that HP treatment synergistically cooperate with carrot dietary fibre improving sensorial attributes like homogeneity, creaminess, fattiness, and firmness as detected by Napping in combination with Ultra-Flash Profile.