Liha töötlemine
of an ordered, three-dimensional network very low-fat sausages (maximum fat content
stabilized by hydrophobic interactions and of 4%, i.e., 60%–80% fewer calories than
hydrogen bonding (Whiting 1988). Heat- traditional sausage products) was recently
induced protein aggregation is usually an performed in Germany (Pointner 2007, patent
irreversible process, meaning that the aggre- DE102005026752 2007).
gates cannot be broken down by physical
means. This results in an immobilization
High Pressure
of the fat, water, and other constituents
(Mandigo 2004). During cooking, fat separa- High-pressure application has been shown to
tion is due to creaming, flocculation, and act on myofibrillar proteins in a similar
coalescence, whereas water exudation manner to salts, so both sodium chloride and
annaabi.ee 
