ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of various food grade additives on the mechanical integrity, texture, sensory quality and storage stability of freeze-dried meat (beef and pork sausage) patties were evaluated. The major finding of this study has been the appropriateness of salt soluble meat proteins, dispersed by an optimal incorporation of phosphates, as binder for the meat particles, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and wheat gluten. The optimum levels of additives to be incorporated into fresh comminuted meat were evolved as: 0.35–0.50% kena, in combination with 1.25–1.50% sodium chloride and 0.15% wheat gluten. The additive system developed herein improved significantly the mechanical, rehydration, textural, sensory and storage characteristics of the products when compared with their respective controls prepared without the additives.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb14491.x
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