Influence of some additives on the quality of cooked, emulsion type beef sausage and canned products
1995
Shehata, H.A. (Suez Canal Univ., Ismailia (Egypt). Food Science Dept.)
Cooked, emulsion-type sausage was prepared from 50% lean beef, 33% beef fat tissues and 17% ice. The effects of several additives on the characteristics of the cooked product were examined. The additives included 0.3% sodium diphosphate, 2% soy protein isolate (SPI) emulsion, 2% dry SPI, 2% sodium caseinate (SC) emulsion, 2% dry SC and 2% modified starch (MS). A portion of each batch was canned at 121 Centigrade for 90 min. Sodium diphosphate and starch enhanced the absorption of separated fluids during canning when canned products were stored at 37 Centigrade for 7 days and no swelling or changes in the overall acceptability occurred during storage. Best treatment was the sodium diphosphate which also had highest organoleptic scores and markedly high red colour intensity when sausages were prepared with other additives. Sausages prepared with dry SPI and SC were acceptable and given higher organoleptic scores than those prepared with SPI and SC emulsions. The lowest organoleptic scores were given for the control sample. The present work was conducted to improve the binding ability, tenderness and texture of cooked, emulsion type sausage. The effect of some common sausages and production of high quality beef sausages and canned products were also studied.
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Эту запись предоставил National Agricultural Research Centre