Morphology and texture of bologna sausage as related to content of fat, starch and egg white

Morphology and texture of bologna sausage as related to content of fat, starch and egg white

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P0.05), smaller in size (P0.05) and simi...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1996-05, Vol.61 (3), p.652-665
Hauptverfasser: Carballo, J. (CSIC, Madrid, Spain.), Fernandez, P, Barreto, G, Solas, M.T, Jimenez Colmenero, F
Format: Artikel
Sprache:eng
Schlagworte:
ALMIDON
AMIDON
Biological and medical sciences
BLANC D'OEUF
CARNE
CLARA DE HUEVO
CORPS GRAS
DIETA
egg white
Eggs
fat content
Food industries
Fundamental and applied biological sciences. Psychology
GRASAS
Meat
Meat and meat product industries
meat emulsion
microstructure
Oils & fats
REGIME ALIMENTAIRE
SALCHICHA
SAUCISSE
starch
TEXTURA
TEXTURE
VIANDE
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P0.05), smaller in size (P0.05) and similar (P0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1996.tb13179.x