Cellulose-pectinic additive from sugar beet palps: Application of additive in formed minced meat products and infermented sausages
1993
Rede, R. | Gyura, J. | Petrov, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The application of cellulose-pectinic additive in meat products and its influence on the weight loss and sensory properties was examined. It was established that exchange of 20 of lean meat with the same quantity of hydrated additive decreased the weight loss by heat treatment of formed minced meat products for 5 and bettered their juiciness and tenderness. The addition of 1.5 of powdered additive resulted in faster achievement of water content balance, prevented the formation of darker border and diminished the weight loss (about 5) in fermented sausages. The examined additive enables the prolongation of shelf-life of fermented sausages.
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