ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Liver pretreatment, nitrite level, cooking temperature, addition of calcium-reduced dried skim milk (CRDSM) and fat content were investigated for their effects on the sensory quality of braun-schweiger. Liver pretreatment, such as scalding at 93°C for 2 min, soaking in brine at 0°C for 1 hr or freezing, had a significant effect on color but not on the overall acceptability of the product. Braun-schweiger made with or without nitrite showed a difference in color but not in flavor. Cooking temperatures affected texture, flavor, overall acceptability, spreadability, product stability, and color of the finished product. The addition of 3.5% CRDSM enhanced the flavor and improved the stability of liver sausage cooked at high temperatures. Braunschweiger containing 20, 30, and 35% fat showed no significant differences in overall acceptability. High fat content in the product favored creamy texture and improved slice-ability but resulted in a light pink color.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06504.x
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