A novel type low fat pork sausage
2005
Tanabe, N.(Seitoku Univ., Matsudo, Chiba (Japan)) | Nakamura, T
A new type pork sausage containing low (1.1%) fat with whipped egg white, potato starch and ginger was developed. The sausage contained 38.76% pork, 1.94% powdered egg white, 7.75% potato starch powder, 0.39% salt, 0.78% fresh ginger extract, and 50.39% water. It was cooked in a 100% water vapor with a steam convection oven at 80 deg C for 30 min. Sensory evaluation by mastication and forth breaking loads, showed that the new product was tender and tasty, and bacteriological examination scores found less than 300 bacteria per 10 g sample. It was clear, hygienic, and a healthy food especially for elders.
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