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...

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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
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