Quality improvement of emulsion sausage by chicken blood and plasma powder
2003
Punchira Vongsawasdi(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Program in Microbiology) | Montira Nopharatana(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering)
Chicken blood and plasma powder obtained from microwave vacuum process were added in emulsion sausages at the concentrations of 0.5, 1 and 1.5 percent by meat weight for blood powder and of 2, 4 and 6 percent by meat weight for plasma powder. The results showed that blood and plasma powder could decrease weight loss during cooking, increase yield and improve color and texture of emulsion sausage. However, the amount of blood powder and plasma powder at 1 percent and 2 percent, respectively, were recommended since those concentrations gave the sausages with the highest yield and acceptance. The sausages packed in co-extruded nylon and polyethylene bags were stored at 4 deg C for 16 days. The results revealed that their firmness decreased but the red color (a*) increased while TBA content of the sample remained constant. Microbilogical test showed that Salmonella sp., Staphylococcus aureus, Coliform, Clostridium perfringens and total plate count of the sample were within the standard.
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