Examination of effects by adding soya meal on the quality and composition of cooked and semi-dry sausages
1986
Cavoski, D. (Poljoprivredni fakultet, Beograd (Yugoslavia). Institut za prehrambenu tehnologiju) | Eric, M. | Simic, D. | Radovanovic, R.
The effects were examined of adding different quantities of soya meal (2%, 4%, 6%, 8%, 10% and 12%) upon the quality, basic chemical composition and production losses of cooked (Frankfurter) and semi-dry (Serbian) sausages. It was concluded that adding of up to 6% and up to 8% of soya meal to the stuffings for Frankfurter and Serbian sausages respectively does not induce any significant change of their organoleptic properties. Besides, no significant differences were observed in weight losses during heat treatment and storage between the sausages with and without soya meal. By adding soya meal to the stuffing the protein content was increased while fat content was reduced in the final product.
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