Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure

Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure

Reduced sodium emulsified lamb sausages produced using addition of lamb plasma protein were evaluated for gel properties, sensory attributes, and microstructures. Hardness, cohesiveness, chewiness, redness, yellowness, juiciness, and overall acceptability values of the emulsified lamb sausages conta...

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Veröffentlicht in:Food science and biotechnology 2014, 23(4), , pp.1137-1143
Hauptverfasser: Ni, Na, Wang, Zhenyu, Wang, Linchen, He, Fan, Liu, Jinkai, Gao, Yuan, Zhang, Dequan
Format: Artikel
Sprache:eng
Schlagworte:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Zusammenfassung:Reduced sodium emulsified lamb sausages produced using addition of lamb plasma protein were evaluated for gel properties, sensory attributes, and microstructures. Hardness, cohesiveness, chewiness, redness, yellowness, juiciness, and overall acceptability values of the emulsified lamb sausages containing 1.5% sodium chloride and more than 3% lamb plasma protein were significantly ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0155-8