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2002 | 05 | 2 |
Tytuł artykułu

Comparative quality evaluation of finely comminuted sausages produced with the addition of protein preparation at different degree of rehydration

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the paper was to investigate the effect of the MyoGel-animal origin protein used to production of experimental sausages both in dry form as well as preparation at different degree of rehydration (1: 3, 1:5, 1:7) on rheological properties of meat batter and the quality of finely comminuted sausages. Obtained results shown that 10% meat replacement with rehydrated MyoGel protein preparation significantly improved quality of batter and some sausages texture characteristics in comparison to the control sample. Better quality of batters and sausages was observed when rehydrated MyoGel protein preparation was applied in formula than by the use of this preparation in the dry form. Sensoric evaluation of experimental sausages does not indicate deterioration of their quality resulted from the use of MyoGel preparation. All obtained results show that initial rehydration of Myogel preparation increases technological usability of this preparation.
Wydawca
-
Rocznik
Tom
05
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume5/issue2/food/art-12.html
Twórcy
autor
  • August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-cbff50f2-fe9a-4362-8939-771bbed55553
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