ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Low-fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l- and k-car-rageenans increased (P〈0.05) cooking yield, hardness, and bind strength for 1%-salt sausage, but had little effect on the 2.5%-salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P〈0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that α- and k-carrageen-ans were the only acceptable gums for use in low- or high-salt beef sausage products.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15083.x
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