ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Six patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, aL values (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb07381.x
