Effect of various starches on properties of meat batters

Kolczak, T.; Kupiec, B.; Palka, K. . Katedra Przetworstwa Produktow Zwierzecych

Effect of various starches on properties of meat batters

1994

Kolczak, T. | Kupiec, B. | Palka, K. (Akademia Rolnicza, Krakow (Poland). Katedra Przetworstwa Produktow Zwierzecych)

Properties of water-added meat batters and cooked sausages formulated with four types of starch have been examined. The following parameters were examined: pH value, water holding capacity and viscosity of the batter, heat stability of emulsion as well as composition, firmness and sensory characteristics of sausages

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AGROVOC Keywords

almidones modificados amidon de pomme de terre calor chaleur composition globale maicena ph resistencia a la temperatura salchicha saucisse viscosidad

Bibliographic information

Published in

Zeszyty Naukowe Akademii Rolniczej im. H. Kollataja w Krakowie. Technologia Zywnosci (Poland) | Scientific Papers of the Agricultural University of Cracow

Issue 6 ISSN 0860-0627

Pagination

pp. 155-165

Other Subjects

Propiedades organolepticas; Amidon de mais; Amidon modifie; Capacidad de retencion de agua; Resistance a la temperature; Propriete organoleptique; Composicion aproximada; Fecula de la papa; Emulsion de carne; Capacite de retention d'eau; Viscosite; Emulsion de viande

Language

Polish

Note

Summary (En)

4 tables; 26 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Effect of various starches on properties of meat batters

1994

AGROVOC Keywords

Bibliographic information