Intact sunflower seeds in the manufacture of cooked perishable sausages
1992
Vasilev, K. | Marinska, N. | V"lkova, K. | Danchev, S. (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))
Studied has been a possibility of using intact sunflower seeds in the manufacture of cooked perishable sausages. The seeds are employed in amounts of 3, 5 and 10 as compared to the amound of meat raw materials. The water retention and filler-mass-emulsion stability, have been investigated. The content of protein, fats, ash and yield of the finished product, are determined. It has been found that water retention and filler-mass-emulsion stability are improved, with the best results being obtained when 3 seeds are employed. An increase in the amound of seeds added to 10 leads to a reduction in the water content and fats in the finished product, while the protein is increased by about 3
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