Investigation of Rehydration Characteristics of Compressed Comminuted Meats
The report presents formulations of dehydrated compressed comminuted meat products with controlled rehydration properties. Meatballs and pork sausages are deep-fat fried, freeze dried, slightly remoistened, compressed into blocks and then redried. Selection of suitable binder systems is vital for in...
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| Format: | Report |
| Sprache: | eng |
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| Zusammenfassung: | The report presents formulations of dehydrated compressed comminuted meat products with controlled rehydration properties. Meatballs and pork sausages are deep-fat fried, freeze dried, slightly remoistened, compressed into blocks and then redried. Selection of suitable binder systems is vital for insuring adequate rehydration without overimbibition. Combinations of certain cross-linked and/or pregelatinized modified starches with small amounts of isolated wheat gluten were found to impart desired characteristics. |
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