ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15083.x
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